METHOD FOR MANUFACTURING BAKERY PRODUCTS WITH SUCCINIC ACID Russian patent published in 2023 - IPC A21D8/02 A21D2/14 

FIELD: bakery industry.

SUBSTANCE: method for the production of bread using organic additives. The method for the production of bakery products with succinic acid, the recipe of which contains the main raw material from flour, yeast and water and additional raw materials from a taste improver, sugar-containing products and succinic acid, provides for the preparation of dough on sourdough or sourdough with tea leaves, fermentation of the dough, cutting the dough into dough pieces, their proofing and subsequent baking. Succinic acid is added to activate the yeast in the amount of 0.07-0.08% of the total mass of the prescription flour into the water intended for the preparation of the dough. After dissolving succinic acid in water, the resulting aqueous solution of succinic acid is added to water with the prescription amount of yeast. Yeast is activated in a solution of succinic acid from 30 to 40 minutes at a temperature of 30-32°C.

EFFECT: invention makes it possible to activate yeast, reduce the time of the technological process of making bread, while increasing the volume of bread and reducing the amount of yeast added to the dough.

7 cl, 11 tbl