FIELD: food industry.
SUBSTANCE: method of a bakery product preparation comprising a dilution compressed yeast in a liquid, flour and salt addition and kneading, dough handling, final proofing and baking, characterized in that either apple juice, or apple juice with water is used as the liquid. Apple juice is added in an amount of 30-100% of the liquid total amount, the initial dough temperature 19-20°C, and the dough maturation is carried out during its storage at the temperature of 2-4°C for 8-10 hours.
EFFECT: taste properties improvement.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| BAKERY PRODUCT PRODUCTION METHOD | 2018 |
|
RU2687372C1 |
| METHOD OF PREPARING BREAD OF FUNCTIONAL PURPOSE | 2017 |
|
RU2646089C1 |
| BAKERY PRODUCT PRODUCTION METHOD | 2019 |
|
RU2716993C1 |
| METHOD TO PREPARE DOUGHNUTS | 2009 |
|
RU2413417C1 |
| METHOD FOR PRODUCTION OF AERATED BREAD OF RYE AND WHEAT FLOUR MIXTURE | 2013 |
|
RU2528492C1 |
| 0 |
|
SU1565455A1 | |
| METHOD OF PRODUCING RYE-WHEAT BREAD | 2015 |
|
RU2579363C1 |
| BREAD FROM WHEAT AND BUCKWHEAT FLOUR FOR FUNCTIONAL PURPOSES AND METHOD FOR ITS PREPARATION | 2020 |
|
RU2756117C1 |
| METHOD OF SOFT ROLLS PREPARATION FOR SANDWICHES AND SOFT ROLL OBTAINED USING THIS METHOD | 2015 |
|
RU2600001C1 |
| BREAD PRODUCTION METHOD | 1999 |
|
RU2156575C1 |
