| 摘要 |
FIELD: food industry.SUBSTANCE: method for production of "Evi-Buns" bun product involves preparation of straight yeast-leavened dough with moisture content equal to 42.0% of prime grade wheat flour, pressed yeast suspension, culinary edible salt solution, sugar sand and vegetable oil; one proceeds with dough fermentation, product moulding, proofing and baking. During dough preparation, one additionally introduces preliminarily prepared Evitalia starter in an amount of 6-18 g per 100 of prime grade wheat flour. The starter is prepared by the following method: one boils 100 g of milk with any fat content, chills it to 40-43°C, skims it, introduces into the milk 15 mg of dry starter preliminarily dissolved in a small quantity of milk; the mixture is thoroughly stirred and the vessels with fermented milk, tightly closured with caps, are placed into a thermostat for fermentation during 12-14 h at 40-43°C. During dough kneading, one first places into the dough kneading machine prime grade wheat flour, pressed yeast suspension, Evitalia starter, culinary edible salt solution, sugar sand and vegetable oil. Then, the kneading tool of the dough kneading machine in operation, one gradually adds water. Kneading lasts 3-5 minutes. Then one proceeds with dough fermentation during 100-120 minutes, baking at a temperature of 180-200°C during 20-30 minutes.EFFECT: bun product production method allows to intensify the dough fermentation process, produce a product with high organoleptic and physicochemical quality indices through reduction of yeast content, increased content of lactic acid bacteria, microbiological resistance and extend the product storage life.1 tbl, 3 ex |
