FIELD: food industry.
SUBSTANCE: method for preparing yeasted dough for bakery products provides for introducing, during kneading the dough, broth of brown algae with a temperature of 35-40°C with the content of dry substances of 1.0% to 6.0%. The dough is made from top grade flour, broth, eggs, sugar, salt, dry bakery yeast, butter. The dough is kneaded for 10 minutes and left to ferment for 2.0-2.5 hours at a chamber temperature of 35-40°C, punching the dough 2-3 times for that time. The finished dough is characterized with an acidity of 2.5-2.8 deg. H.
EFFECT: method for preparing yeasted dough allows to efficiently use brown algae, to reduce the technological process duration, to reduce energy consumption and to improve the organoleptic properties of dough and finished products.
5 ex
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