BAKERY PRODUCTS MANUFACTURE METHOD Russian patent published in 2014 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The bakery products manufacture method involves mixing of flour, water, Saint-Mary-thistle powder (with grain size not in excess of 0.15 mm) in an amount of 0.0015 - 0.0025% of the flour weight, dry bakery yeast in an amount of 1.5% of the flour weight, food evaporation salt in an amount of 1.8% of the flour weight and kefir (with 3.2% fat content) in an amount of 5% of the flour weight. The flour is represented by a mixture of prime grade bakery wheat flour and medium rye flour at a ratio of 4:1; the water quantity required is 45-47% of the total weight of the dry components. One kneads dough, proceeds with dough fermentation in two stages, each of them proceeding for 24-30 min at a temperature of 28-30°C. The first and the second fermentation stages are separated in time by a dough punching operation lasting 1.5-2.5 min. After fermentation completion, dough is cut to bit with the produced dough pieces proved. Immediately after the products placement into the oven one performs their steam humidification for 15-20 sec at a temperature of 100-120°C and baking during 35-40 min at a temperature lower that of Saint-Mary-thistle biologically active substances decomposition.

EFFECT: improvement of taste and aroma, increase of bakery products volumetric output, increased crumb porosity and reduction of baking losses.

9 dwg, 8 tbl