BAKERY PRODUCT COOKING METHOD Russian patent published in 2020 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: bakery product preparation method involves dough preparation by way of mixing of whole quantity of flour, water, salt and starter culture, dough fermentation, handling, proofing and baking of dough semi-products. Dough kneading is performed in dough kneading machine during 5 minutes. Dough is prepared by a non-sponge method by mixing flour, salt, a starter culture, a calculated amount of water and a complex food physiological functional system consisting of sublimated cinnamon rose fruits, sublimated redhaw hawthorn berries, sublimated pepper mint leaves, sublimated chard root, bee royal jelly, red clover dry extract, calcium chloride (CaCl₂), succinic acid and rape lecithin. Dough fermentation is performed at 25–27 °C and air relative humidity 80±5 %, duration of dough fermentation is 60 minutes with staggering every 30 minutes of fermentation. After fermentation dough is cut into 250 g pieces for hearth bread. Proofing of dough pieces is performed in a proving chamber at temperature of 24 °C and relative air humidity of 80–85 % for 8–10 hours and 1–1.5 hours at temperature of 25–27 °C. Baking of dough pieces is performed in a baking cabinet and is 35 minutes at temperature of 230±5 °C.

EFFECT: invention allows to improve food and biological value of the ready product, as well as improve structural and mechanical properties of the products.

1 cl, 8 dwg, 10 tbl, 5 ex