METHOD FOR MANUFACTURING BAKERY PRODUCTS Russian patent published in 2017 - IPC A21D8/00 A21D13/00 

FIELD: food industry.

SUBSTANCE: method for manufacturing bakery products is proposed, comprising kneading the dough of top grade wheat flour, culinary food salt, granulated sugar and yeast, fermentation, cutting, proving and baking, wherein while kneading the dough, "BioMatrix" lactic ferment is additionally used. During fermentation, the dough is subjected to ultrasonic activation with the power of 60 W and the duration of 30 s every 30 minutes from the moment of mixing; baking is carried out at 180-190°C for 15-20 minutes. The dough with the humidity of 42% is prepared with the following content of recipe components, g per 100 g of flour: wheat flour 100.0; sugar 6.0; culinary food salt 1.5; baking yeast 1.0; water 26.8; "BioMatrix" lactic ferment 40.2.

EFFECT: invention allows to improve the products taste qualities, to intensify the production process of bread bakery products and to prolong the product freshness preservation period.

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