METHOD FOR PRODUCTION OF WHEY CONTAINING RUSK PRODUCTS AND SUSHKI

摘要

FIELD: food industry.;SUBSTANCE: method for production of whey containing rusk products and sushki envisages kneading dough by a non-spoiled method of wheat flour, gluten of wheat (gluten), water, cheese milk whey, compressed bakery yeast, culinary food salt, sand sugar, mustard oil, ascorbic acid, dough handling, dough ribbon formation from kneaded dough with subsequent lamination, cutting the dough ribbon into dough pieces, testing the dough pieces with steam to increase workpieces in the volume and forming a glossy crust, bakery products from dough pieces without proofing and steam humidification at temperature 210–230 °C for 15–18 minutes. Dough kneading is carried out at the following ratio of initial components: wheat flour—100 kg, wheat gluten (gluten)—1.2 kg, water—5.0 l, cheese milk whey 30 l, pressed bakery yeast—5 kg, culinary food salt—1.5 kg, sand sugar—9 kg, mustard oil—9 kg, ascorbic acid—0.02 kg.;EFFECT: invention allows to reduce total time of dough preparation, eliminate burning of finished product to surface whereat it is placed during baking, increase storage life of finished products.;1 cl