METHOD FOR ULTRASONIC ACTIVATION OF DOUGH DURING PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2016 - IPC A21D6/00 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery industry. Method for ultrasonic activation of dough during production of bakery products involves kneading dough made from prime grade wheat flour, table salt, granulated sugar and yeast, fermentation, handling, proofing and baking. Dough kneading continues for 3-5 minutes. Dough fermentation is carried out for 150 minutes. During fermentation every 30 minutes after batching dough is subjected to ultrasonic activation with power 60W and duration 90 seconds. Baking is performed at temperature 180-190 °C for 15-20 minutes. Dough with moisture content of 42 % is prepared at following content of recipe components (g per 100 g of flour): prime grade wheat flour - 100.0; granulated sugar - 6.0; table salt - 1.5; bakery yeast - 1.0; water - 67.0.

EFFECT: proposed method for ultrasonic activation of dough during production of bakery products improves taste properties of products, intensifies process of production of bakery products, prolongs freshness of products.

1 cl, 1 tbl, 2 ex