METHOD OF MANUFACTURING BAKERY PRODUCTS

摘要

FIELD: food products. ^ SUBSTANCE: method includes preparation of mixture from wheat flour and enrichment additive in quantity of 3-5% wheat flour. Enrichment additive is obtained by grinding Scorzonera root dried in sublimation plant. Then salt solution and yeast suspension with prepared emulsion introduced is added into mixture of wheat flour and enrichment additive. Emulsion is produced by mixing water with monoglyceride of fatty acid or with mixture of fatty acid ether and monoglyceride of fatty acid, which are taken in ratio (15-30):1. Monoglyceride of fatty acid or mixture of fatty acid ether and monoglyceride of fatty acid are taken in the amount 0.5-0.7% wheat flour weight. After that, further mixing of components is done till dough formation. Then dough fermentation, handling, proving and baking of dough pieces are done. ^ EFFECT: organoleptic, physical and chemical properties of bakery products are improved; food value is improved. ^ 4 tbl, 3 ex