| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to production of bakery products intended for functional nutrition. Disclosed is a method for production of bakery products, including production of liquid dispersed phase, which is a semi-finished product, obtained by mixing sugar solution, oil, milk whey, water and yeast, mixing for 2 minutes with further addition of wheat flour in an amount of 20-30 % of total flour weight, spent on dough preparation, stirring for another 2 minutes, dispersion by recycling through a pump for 5-8 minutes to obtain a homogeneous suspension, fermentation of liquid dispersed phase, subsequent production of dough by mixing entire amount of liquid dispersed phase with salt solution and adding remaining amount of flour, dough fermentation, handling, proofing, and baking dough pieces, wherein when producing liquid dispersed phase simultaneously with all recipe components without further preparation, peanut butter is added as oil, produced by cold pressing peanut pulp, in amount of 3.0-4.0% to flour weight in dough.EFFECT: invention provides improved quality of bakery products (specific volume, stability of shape, structural and mechanical properties of crumb, porosity, improved taste and aroma properties), higher safety of bakery products due to slowing down of oxidative processes in process of baking, as well as imparting to obtained product functional properties.1 cl, 1 tbl, 3 ex |
