FIELD: bakery production.
SUBSTANCE: invention relates to bakery industry and may be used for production of bread from wheat flour. Enriched bread production method envisages production of feijoa puree with dry substances weight fraction of 16–17% by way of chopped fruits blanching for 2–3 minutes and mashing. Then dough is prepared using a straight dough procedure from bakery wheat flour of the first grade, pressed bakery yeast, "Valetek" food salt with low content of sodium, starch molasses, puree of feijoa, sublimated cranberries and drinking water. Dough kneading is carried out for 7 minutes, fermentation – 60–70 minutes at temperature of 32 °C. Fermented dough is subjected to cutting, proofing for 35–45 minutes at temperature of 38 °C. Then, baking is carried out for 30–35 minutes at temperature of 210–220 °C with humidification of baking chamber medium. Dough is prepared at the following content of recipe components, kg per 100 kg of flour: first grade bakery wheat flour – 100.0, pressed bakery yeast – 1.5, salt with low content of sodium "Valetek" – 1.5, starch molasses – 5.0, feijoa puree – 15.0, sublimated cranberries – 1.0, drinking water – with allowance for dough moisture content of 45.5%.
EFFECT: invention makes it possible to increase content of iodine and food fibres in the product, to reduce content of sodium, to intensify the technological process, to increase the functional purpose of the product, as well as to expand the range of bakery products.
1 cl, 2 tbl, 2 ex
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Authors
Dates
2024-09-19—Published
2024-04-12—Filed