METHOD FOR PRODUCTION OF BAGUETTE FROM FROZEN YEAST SEMI-FINISHED PRODUCT Russian patent published in 2024 - IPC A21D6/00 A21D8/02 A21D2/38 A21D13/47 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to bakery production of a baguette from a frozen semi-product using buckwheat flour and rye malt. Method for production of a baguette from a frozen yeast semi-finished product involves kneading yeast dough from prime grade wheat flour, dry bakery yeast, table salt, water, dough fermentation, subsequent moulding of a baguette, proofing, shock freezing of the semi-product at a temperature of -35 °C to temperature inside article -18 °C, subsequent packaging and storage of the frozen semi-product at -18 °C, further defrosting to temperature inside products +15…+20 °C and baking ready products. Stabilizer of the structure of the frozen yeast semi-product is represented by buckwheat flour and rye malt, which are preliminarily brewed with boiling water and introduced during dough kneading.

EFFECT: invention allows to stabilize structure of frozen yeast semi-product and baguette baked from it, as well as to preserve organoleptic, physical-chemical and structural-mechanical properties of finished product; introduction of buckwheat flour and rye malt into the baguette gives the product a new taste, aroma, colour and increases nutritive value.

1 cl, 2 tbl, 3 ex