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

FIELD: food industry.

SUBSTANCE: method involves mixing flour, water, a vegetal additive and other recipe components, dough kneading, fermentation, handling, the produced dough pieces proofing and baking. The vegetal additive is represented by spiny eleuterococcus powder (with grain size not in excess of 0.15 mm) in an amount of 0.035-0.06% of the flour weight; flour is represented by prime grade wheat flour. The recipe components composition includes dry bakery yeast, culinary salt and sugar in an amount of 1.0, 1.5 and 1.0% of the flour weight, respectively, and water in an amount required for dough moisture content to be 45-47%. One performs 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. Immediately after the products placement into the oven one performs their steam humidification for 5-10 sec at a temperature of 100-120°C and baking during 25-30 min at a temperature of 200-210°C.

EFFECT: improvement of bread organoleptic indices and bakery products taste and aroma, increase of the ready product volume yield, enhancement of crumb porosity and reduction of baking losses.

4 dwg, 5 tbl