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

FIELD: food industry.

SUBSTANCE: invention is related to baking industry. The dough for bakery products manufacture contains water, purple echinacea powder (with grain size not in excess of 0.15 mm) in an amount of 0.0015-0.0025% of the flour weight, a mixture of prime grade bakery wheat flour and medium rye flour at a ratio of 4:1, dry bakery yeast, a food evaporation salt and kefir (with 3.2% fat content) in an amount of 1.5, 1.8 and 5% of the flour weight respectively. The quantity of water used during dough kneading is equal to 45-47% of the total weight of the dry components.

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

8 dwg, 8 tbl