METHOD FOR PRODUCTION OF BAKERY PRODUCT OF FIRST GRADE WHEAT FLOUR WITH HYDROLYSED SOYA BEAN LECITHIN Russian patent published in 2021 - IPC A21D2/00 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method of bakery product production includes preparation of raw materials for production, kneading dense starter dough from bakery wheat flour of first grade, pressed bakery yeast and water, fermentation of brew, kneading dough of starter dough, first grade bakery wheat flour, food salt, white sugar, margarine, fermentation, handling, preliminary proofing of dough pieces, their moulding, final proofing and baking. During dough kneading additionally hydrolysed soya bean lecithin VEROLEC HE-60 in amount of 1.5 % of flour weight is added. Dough kneading is performed during 5 minutes from starter dough which is produced by way of mixing part of flour, water, whole amount of yeast suspension and fermentation of produced semi-product for 180–240 min, first grade wheat flour, salt solution, sugar solution and emulsion. Emulsion is prepared from hydrolysed soya bean lecithin, margarine and water at temperature 60 °C in ratio of 1:1.67:3 by whipping at working member rotation frequency of 450–500 min^-1 in container with water jacket, in which temperature is maintained 60 °C. Then one performs dough fermentation for 40 minutes, preliminary proofing during 5–7 minutes, final proofing during 30-40 minutes. Baking is carried out at temperature of 210–215°C for 20–25 minutes. Thick sponge and dough are prepared with certain content of initial components.

EFFECT: invention allows to improve organoleptic and physical-and-chemical indices of ready products quality, to reduce the technological cycle of products manufacture, to prolong the freshness preservation period and to increase nutritive value of the bakery product.

1 cl, 2 tbl, 2 ex