FIELD: food industry.
SUBSTANCE: according to the first version, the method for preparation of bakery products (under accelerated dough kneading conditions) envisages mixing of all the components envisaged by the formula, dough fermentation, handling, proofing and dough pieces baking. At the stage of dough preparation one introduces (per 100 kg of flour) 0.070 kg of vitamin premix 986 (manufacturer - DSM Nutritional Products) and 0.0025 kg of "Seleksen" food additive preliminarily dissolved in melted margarine. According to the second version (sponge method for dough preparation) one introduces (per 100 kg of flour) 0.043 kg of vitamin premix H30305 (manufacturer - DSM Nutritional Products) and 0.0023 kg of "Seleksen" food additive preliminarily dissolved in melted margarine.
EFFECT: organoleptic properties improvement, preventive and functional properties imparting to the product and expansion of the enriched products range.
2 cl, 2 tbl, 2 ex
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