METHOD FOR PRODUCTION OF LINKS Russian patent published in 2014 - IPC A21D8/00 A21D8/02 

FIELD: food industry.

SUBSTANCE: method envisages dough kneading of first grade wheat flour, pressed yeast, salt, sugar sand, margarine, dry milk defatted, water as per calculation, fermentation, handling, proofing and dough pieces baking. In 80% water, brought till boiling, adds rice flour in an amount of 7% of the total flour weight wheat, cooled till temperature 30-33°C and used at the kneading dough as brew. Fermentation is performed during 60-70 minutes at a temperature of 30-33°C. Baking is performed at a temperature of 160-180°C during 20-25 minutes.

EFFECT: production method of links using rice flour allows to accelerate all the stage of the technological process, enhance physiological, nutritive and biological value of the product, extend the range of links with improved physicochemical and organoleptic characteristics.