METHOD FOR PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2017 - IPC A21D2/08 A21D13/00 

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry and can be used for production of bakery products. Method of producing bakery products comprises preparation of probiotic whey "Immunolact": for which first 100 g of milk is brought to boiling point, cooled down to temperature of 40–43 °C, foam is removed, adding to milk 15 mg of "Immunolact" dry starter, pre-dissolving it in a small amount of warm milk, thoroughly stirring, tightly closing by cover, placing vessel with fermented milk in thermostat for fermentation for 12–14 hours, at temperature of 40–43 °C, when clot emerges, it is separated from whey. Then dough is kneaded using a non-steam method. At first method includes adding prime grade wheat flour, suspension of pressed yeast, probiotic whey "Immunolact", taken in amount of 20 g per 100 g of prime grade wheat flour, table salt solution, granular sugar, vegetable oil. Then with kneading tool of dough kneading machine in operation, method includes gradually adding water, kneading is continued for 3–5 minutes, dough fermentation is performed for 90–100 minutes, baking is carried out at a temperature of 180–200 °C for 20–25 minutes. Dough with moisture content equal to 42.0 % is prepared with following content of recipe components, in grams (g) at 100 g of prime grade wheat flour: prime grade wheat flour – 100, pressed bakery yeast suspension – 0.6, probiotic whey "Immunolact" – 20, table salt solution – 1.5, granular sugar – 6.0, vegetable oil – 0.15, water – as per calculation.

EFFECT: invention enables to intensify process of dough fermentation, manufacture a product with high organoleptic and physical-chemical properties, prolong storage life and impart preventive properties to finished products.

1 cl, 1 tbl, 2 ex