METHOD FOR PREPARING OF BAKERY PRODUCT

• Main Authors: MARKOVSKIJ JURIJ IVANOVICH, MARTOVSHCHUK VALERIJ IVANOVICH, LEBEDEVA ANNA OLEGOVNA, GUL'PA ANNA VALER'EVNA, KALMANOVICH SVETLANA ALEKSANDROVNA, SHCHIPANOVA ANNA ALEKSANDROVNA, PETRIK ANATOLIJ ALEKSEEVICH, KORNEN NIKOLAJ NIKOLAEVICH, SHAZZO AZAMAT AJDOMIROVICH
• Format: Patent
• Language: English; Russian
• Published: 20.06.2007
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

FIELD: food-processing industry, in particular, production of prophylactic bakery products. ^ SUBSTANCE: method involves preparing dough by mixing total amount of flour, water, saline solution and yeast; introducing oxidizing improver into dough; fermenting resultant dough; cutting dough into pieces; proofing and baking dough pieces; using pumpkin pomace powder as oxidizing additive, said powder being produced by grinding pumpkin pomace in thin spirally rotating film having thickness of 0.1-0.5 mm at pulsing pressure gradient of 20-40 MPa and temperature of 20-30 C, with amount of powder produced from pumpkin pomace making 3-7% by weight of flour. Bakery product preparing method may involve steps of introducing pumpkin pomace powder in the form of aqueous suspension produced by mixing pumpkin pomace powder with water in thin 0.1-0.5 mm thick spirally rotating film during 20-40 s at pumpkin pomace powder to water ratio of (1:1)-(1:3); additionally introducing sugar into dough in an amount of up to 4.0% by weight of flour. ^ EFFECT: increased nutrient and biological value, prolonged keeping of ready bakery product in fresh state. ^ 4 cl, 1 tbl, 3 ex