METHOD FOR PRODUCING OF CRISP BREAD 'ELIZABETH' AND CRISP BREAD 'ELIZABETH'

摘要

FIELD: food-processing industry, in particular, preparing of ready farinaceous products, more particular, crisp bread formed as dry, crisp, light-weight plates.;SUBSTANCE: method involves preparing raw material before kneading of dough, including sieving bulk components such as flour, rye fermentative malt, wheat grits, sesame seeds, and baker's dry improver; melting part of margarine used for dough kneading to temperature of 40-45 C, followed by sieving through sieve, and pressing-in remained part of margarine into sheet used for dough lamination; tempering water in order to provide dough temperature of 22-24 C during kneading thereof; kneading dough in dough kneading machine in two stages: first stage including mixing dough components during 3-5 min while gradually introducing flour and baker's improver, and second stage including mixing said components during 5-8 min until dough of dense, homogeneous consistency and 36-38%-moisture content is produced; providing staged dressing of dough into dough pieces and directing each dough piece through rolling machine; wrapping in cellophane or parchment paper and cooling in refrigerator at temperature of 4-15 C during 20-30 min; rolling each dough piece into layers in a number of steps using pressed-in margarine; cooling; dividing each dough piece into products having notches and baking resulted products during 16-17 min at temperature of 175-185 C while providing steam moistening during 5-6 s.;EFFECT: wider range of novel bakery products having taste of slightly dried bread, prolonged storage time, reduced production costs, increased physicochemical properties and nutritive value of product.