FIELD: food industry.
SUBSTANCE: invention relates to baking industry. Bread production method involves preparing the test mass components and kneading the dough using water that has undergone ultrasonic treatment. Water used for the activation of the yeast is pretreated with unipolar nanosecond current pulses of less than 1 ns duration for 10 minutes, at a voltage of 200 V, a current value of 300 mA, the repetition rate of unipolar nanosecond pulses of 1,000 Hz. Water used for kneading the dough is processed on an acoustic source of elastic oscillations of frequency (22 ± 1.65) kHz with an output power of 400 W, the duration of exposure is 5 minutes.
EFFECT: invention makes it possible to shorten the preparation time of the dough, improve the quality and shelf life of finished products, and eliminate costly improvers.
1 cl, 1 ex
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