FIELD: food industry.
SUBSTANCE: flour is sieved, salt, yeast and sugar are prepared, dough is kneaded, divided into portions, proofed, baked, cooled, while the kneaded dough consists of top-grade wheat flour - 45%, salt - 2%, sugar - 4%, yeast - 3%, drinking water - 41%, sonicated for 8 minutes, and an emulsion - 5% of the total weight, the emulsion consisting of vegetable oil - 10%, whey - 75%, drinking water - 15%, the dough is stirred, divided into moulds, placed in the convection steamer, in which the proofing, the baking and the cooling to the temperature of 35°C are carried out using ultrasound, in the automated manner.
EFFECT: assortment expansion of small-piece bakery products with extended shelf life and simultaneous improvement of quality indices and physical properties, giving the possibility of freezing and defrosting without degrading the quality characteristics of finished products.
1 dwg
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