FERMENTABLE DOUGH (STABLE DURING PROOFING) FOR BAKERY PRODUCTS Russian patent published in 2015 - IPC A21D8/04 

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry. Saccharomyces chevalieri and/or Saccharomyces cerevisiae var. boulardii yeasts are used for stabilisation of fermentation during bread bakery products manufacture. The dough composition for bakery products contains Saccharomyces chevalieri and Saccharomyces cerevisiae var. Boulardii yeasts, at least one baking improver chosen from baking enzymes, oxidising agents, emulsifiers, fats, reducers and fermentable sugars. The method for production of baked or fried product of the dough composition envisages dough moulding by way of mixing flour, water, yeasts, and, optionally, at least one baking improver chosen from baking enzymes, oxidising agents, emulsifiers, fats, reducers and fermentable sugars and 0.5 - 10 wt % of Saccharomyces chevalieri and Saccharomyces cerevisiae var. Boulardii yeasts, fermentation of the dough composition of bakery products at a temperature of 15 - 45°C to produce fermented dough with specific volume equal to at least 1 mg/g, the fermented composition baking and cooling.

EFFECT: fermentation stabilisation.

17 cl, 8 dwg, 1 ex