SOFT DOUGH PRODUCTION METHOD Russian patent published in 2015 - IPC A21D2/00 A23L1/00 

FIELD: food industry.

SUBSTANCE: method envisages sodium caseinate, carrageenan, xanthum gum, sodium carboxymethylcellulose and water mixing. Then one performs the mixture heating to 60-70°C, sorbitol introduction and beating. In parallel, one mixes yolk with salt. One introduces prime grade wheat flour, textured flour and yolk with salt into the protein-polysaccharide mixture beaten with sorbitol and performs kneading. One performs meat, fish and/or vegetables pieces loading into the produced dough and deep frying. The recipe components are taken at the specified weight ratio. The invention allows to obtain soft dough with thin-layer resilient structure of low density, enhanced crack resistance as well as a clearly distinct colour and aroma.

EFFECT: protein-polysaccharide mixture usage allows to reduce the content of imbibed fat and increase the content of combined water in the product and increase the product storage life.

1 dwg, 1 tbl