FIELD: food industry.
SUBSTANCE: invention relates to bakery industry. The method involves the processes of dough stirring carried under atmospheric pressure, dough dividing into portions of the specified weight, bread foaming carried out under increased pressure and bread baking. Between the foaming and baking processes, a dough piece is heated within an UHF or HFC field.
EFFECT: invention allows to increase bread yield as well as improved bread quality in case of baking bread of low gluten flour.
2 ex
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RU2370959C1 |
