BAKERY PRODUCTS PREPARATION METHOD Russian patent published in 2024 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry, namely to a method for production of a bakery product. Method for preparation of bakery product is characterized by that at the kneading stage flour, dry starter and the first part of water are combined, then dough is kneaded with medium developed gluten and left for autolysis for 60 minutes at room temperature. Yeast is activated, flour, yeast and water are mixed until completely moistened and left for 15–20 minutes at room temperature. Then, after autolysis, the mass with yeast is added to the dough bowl; the mixture is kneaded until well developed gluten; the second part of water is added in portions; at the end of the kneading, salt is added. Then dough is divided immediately after kneading with wet hands, pieces of 200–300 g of total mass are formed and immediately put into moulds without moulding. Then they are left for final proofing in a proofing cabinet at temperature of 38 °C for 90–120 minutes.

EFFECT: invention allows to improve physical and chemical, organoleptic properties with preservation of shape stability of the product, speed and simplicity of preparation.

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