FIELD: food industry.
SUBSTANCE: invention relates to a method for production of a soft bakery product with moisture content of at least 11 %, which can be stored at room temperature for at least two months while maintaining softness substantially without changes, which includes the following steps: providing a semi-product of flour-based yeast-based flour; baking the semi-product in the oven to produce a bakery product with moisture content of 10 to 35 wt % of the total weight of said bakery product; Injection of water or water-alcohol solution into the product in an amount sufficient to increase moisture content in said bakery product by at least 10 %. Said water-alcohol solution is a solution of ethyl alcohol in water with content of ethyl alcohol from 0.1 to 35 wt % of total weight of solution and weight ratio of water-alcohol solution, which is injected into a bakery product, to a bakery product ranges from 1:5 to 1:40. Invention relates to use of ethyl alcohol solution in water with content of ethyl alcohol from 0.1 to 35 wt % of total weight of solution as ingredient for addition by injection into soft bakery product, stored at room temperature, to maintain its softness virtually unchanged during the entire storage life. Moisture content in said bakery product ranges from 10 to 35 wt % of the total weight of said bakery product.
EFFECT: disclosed is a method for production of a soft bakery product which can be stored at room temperature.
17 cl, 1 dwg, 3 ex
