| 摘要 |
FIELD: food-processing industry, in particular, baking industry and public catering. SUBSTANCE: method involves preparing complex additive by mixing components used in the following ratio, wt%: oxidizing improvers 0.2-30.0, acidity regulator 10.0-15.0, enzyme preparations with pentose and/or hemicellulase and/or glucosoxidase activities 20.0-30.0, emulsifying components 2.0-10.0, filler such as wheat or soya flour, or dry gluten, or sugar the balance; providing single-staged or double-staged dough preparing procedure by mixing flour, yeast, 1.6-2.0% of salt, 0.05-2.5% of complex additive by total weight of flour in dough, and other receipt components for obtaining of dough with moisture content not in the excess of 42%, temperature of dough of 24-28 C; fermenting dough for about 40 min; cutting dough; directing doughs for proofing and baking; during dough preparing procedure, additionally adding 10-20% of matured sponge dough or matured dough, 8-10% of lactic acid starter by total weight of flour. Complex additive (part of it) is introduced during preparing of sponge dough and remaining part is introduced at dough kneading stage. EFFECT: increased bulkiness, improved form stability, elasticity of crumb, improved appearance of crust and crumb porosity structure, improved keeping of bakery product in fresh state. 5 cl, 1 tbl |
