| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to the food industry field, in particular, to bread production and may be used during preparation of layered bakery products of rye and wheat flour mixture. The method for production of layered bakery products of rye and wheat flour mixture envisages dough preparation by a non-sponge method by way of simultaneous kneading of rye and wheat flour (in corresponding quantities, at a weight ratio of (10÷90):(90÷10), part of flour introduced together with a starter) as well as water, ice, culinary salt, pressed bakery yeast or dried pressed yeast; during dough preparation one additionally introduces into the components composition "Denfai" bakery improver and/or dry wheat gluten; the method envisages dough kneading at two rates during 3-9 minutes till the dough temperature is no higher than 15-20°C and the final dough moisture content is equal to 36-50%, layering with margarine in an amount of 20-50 wt % of the total dough quantity, dough pieces proofing at a temperature of +32?+36°C and relative humidity equal to 80-85% and the ready products baking. The initial components composition used during preparation of layered bakery products of rye and wheat flour mixture includes medium rye flour, prime and first grade bakery wheat flour, a thick or liquid starter or a concentrated lactic starter or a dry starter, culinary salt, pressed bakery yeast or dry bakery yeast; additionally, one introduces "Denfai" bakery improver and/or dry wheat gluten into the dough.EFFECT: versatility of the method for preparation of layered bakery products of rye and wheat flour mixture having original taste and aroma properties, high organoleptic indices, high nutritive value which allows to expand the range of new kinds of layered bakery products.2 cl |
