FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to bakery industry, and concerns a method for production of puff bakery products of increased nutritive value with application of barley flour. Method for the production of puff bakery products based on a mixture of prime grade wheat flour, barley flour and dry gluten involves kneading dough by mixing a mixture of flour and recipe components, which are represented by pressed bakery yeast, culinary food salt, sea-buckthorn syrup, margarine and drinking water. Then one performs dough fermentation, lamination, moulding, finishing, proofing, baking and cooling of products. Flour mixture contains high-grade bakery wheat flour in amount of 75.0-93.0 wt.%, barley flour in amount of 5.0-23.0 wt.%, dry gluten 2.0-8.0 wt.%. The recipe components are used at the following ratio, wt.% of the total amount of the mixture of high bakery wheat flour, barley flour and dry gluten: pressed bakery yeast – 3.0-5.0, culinary food salt – 1.0-2.0, sea-buckthorn syrup – 10.0-15.0, margarine in dough – 10.0-20.0, drinking water – as per calculation, margarine for lamination – 20.0-30.0.
EFFECT: invention allows to produce puff bakery products with an original taste and high nutritive value, recommended for people adhering to a healthy way of life.
1 cl, 2 tbl, 3 ex
