BREAD AND BAKERY PRODUCT MANUFACTURE METHOD

摘要

baking industry. SUBSTANCE: method involves baking and cooling bread by vacuumizing to temperature of 35-45 C; holding at such temperature for 20-60 min; heating for short time interval (5-10 min) with following quick cooling by vacuumizing to temperature of 26-32 C and required moisture content. Such method allows "potato disease" of bread to be avoided, mold fungi and other microorganisms to be eliminated, with predetermined organoleptical properties being kept. EFFECT: increased efficiency and improved quality of bakery products. 2 tbl