BAKERY PRODUCTS PRODUCTION METHOD

摘要

FIELD: food industry.SUBSTANCE: invention relates to food industry. The method envisages dough preparation by way of mixing the components envisaged by the formula and extruded pumpkin seeds, dough fermentation, handling and dough pieces proofing and baking. The extruded pumpkin seeds are produced by way of treatment of fresh unhulled pumpkin seeds with moisture content equal to 16?20% in the extruder during 10?15 sec at a temperature of 130?140°C with subsequent exposure of the raw material released from the extruder matrix to reduced pressure equal to 0.06?0.07 MPa on. Moisture content in the extruded product is regulated by the amount of vacuum at the outlet of the extruder matrix draw dies at a level no more than 9%. The extruded pumpkin seeds may be introduced into the dough in an amount of 3?5% of the flour weight. The extrudate may be cut into particles sized 1.0?1.5 mm at the extruder draw dies outlet. Except for unhulled seeds, gymnosperm breeds pumpkin seeds (separately or in the mixture with seeds in hull) may be subjected to extrusion.EFFECT: invention allows to reduce labour intensity of production due to decreased expenditure of time on production of pumpkin seeds extrudate and to produce bakery products with enriched composition combined with preservation of high quality and consumer properties.1 tbl, 1 ex