METHOD FOR PREPARING FROZEN DOUGH FOR MAKING BREAD Russian patent published in 2021 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the baking industry and can be used in the production of bread from frozen semi-finished products. Variants of the method for preparing frozen dough for making bread are proposed. Prepared is a sourdough from wheat flour in/with, white sugar, pressed baking yeast, apple pectin or inulin, water, put on fermentation at a temperature of 35-37°C for duration of 40 minutes. Then the dough is kneaded with the addition of first-grade wheat flour, barley flour, table salt, solid margarine (fat 40%), divided into portions, packed and frozen at a temperature of -18°C. In this case, a certain ratio of the initial ingredients in kg per 100 kg of flour mixture is taken, including wheat flour highest grade, wheat flour 1^st grade, barley flour and apple pectin or inulin. The introduction of polysaccharides of apple pectin or inulin provides products with improved quality characteristics achieved when using flour with lower baking properties, and also reduces the volume of high-grade flour.

EFFECT: variants of the method for preparing frozen dough for making bread are proposed.

4 cl, 8 dwg, 2 tbl, 3 ex