FIELD: food industry.
SUBSTANCE: invention relates to a method of producing yeast-leavened dough. Yeast-leavened dough is prepared by non-steam method, which comprises adding fancy bread in form of capsules with a polysaccharide thermostable shell with inner content in form of a mixture of a fat component, sugar and/or sugar-like substances in ratio of yeast dough : capsule of (99.0:60.0)÷(1.0:40.0) (wt%). Fancy bread in form of capsules has a ratio of fat component : sugar and/or sugar-like substance of (99.0:80.0)÷(10:20.0) (wt%). Capsule shell has 0.6-1.5 % concentration of ionotropic sodium alginate polysaccharide. Fancy bread in form of capsules is introduced into yeast dough 20-30 minutes before end of dough formation.
EFFECT: proposed method of producing yeast-leavened dough intensifies process and improves organoleptic properties of dough.
5 cl, 1 tbl, 6 ex
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