BAKERY PRODUCTS PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: method for production of bakery products involves mixing recipe components, introduction of beans-containing component, kneading dough, fermentation, handling, proofing, baking. Prior to introduction bean-containing component is prepared by way of soaked prepared bean seeds in curdled milk whey containing 5–8 % of dissolved in it culinary salt (NaCl), at ratio 1:2.5 for 3–4 hours. Curd milk whey is drained and bean seeds are boiled in water with hydromodulus 1:3 for 50–60 minutes, cooking medium is removed. Boiled beans seeds are milled till puree-like condition, cooled to temperature of 40–45 °C and mixed with curd milk whey and yeast. Obtained mixture is mixed and held for 15–20 minutes, maintaining temperature within 35–40 °C. Then it is mixed with recipe components and dough is kneaded with following content of initial recipe components (wt%): wheat flour – 55.1–65.4, dry yeast – 0.7–0.9, beans-containing component – 13.0–28.0, margarine – 0.7–1.4, vegetable oil – 0.5–1.0, curd milk whey 14.0–18.0, culinary salt 0.5–0.8.;EFFECT: invention allows to reduce duration of technological process of bakery products preparation at achievement of high quality of the ready product.;1 cl, 2 tbl, 3 ex