METHOD OF INCREASING BREAD YIELD AND CLARIFICATION OF CRUMB Russian patent published in 2016 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be applied in production of bakery items. Method involves kneading dough of moisture content equal to 45.5% from first grade wheat flour, produced from wheat grains treated with conditioning composition enzymes EnzoWay 5.02, consisting of X-Cell 66.7%, Wholegain 30.0 %, HSP 50000 3.30 % (by Grain Ingredient, LLC), providing for enzymatic hydrolysis of grain shells, pressed bakery yeast suspension, iodinated common food salt solution, and drinking water. Produced dough is delivered for fermentation at temperature 30-32 °C for 120 minutes, after which fermented dough is delivered for handling and proofing at temperature of 35-40 °C for 40 minutes, and then proofed dough pieces are delivered to baking. Dough is prepared at following contents of initial components, kg per 100 kg ready product: first grade bakery wheat flour, produced from wheat grains treated with conditioning composition enzymes EnzoWay 5.02 - 100, pressed yeast - 1.5, iodinated common food salt - 1.5, water - on account of dough moisture content 45.5 %.

EFFECT: invention increases output of items, nutritive value of bread, obtain products with lighter attractive crumb, intensify technological process, improve items quality by organoleptic and physical-chemical indices, extend assortment.

1 cl, 1 tbl, 2 ex