CARROT BUN BAKERY PRODUCT PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the food industry. In method of bakery product production dry demineralised cheese whey is dissolved with drinking water and mixed with ground rolled oat flakes. Into the produced mixture one introduces pressed bakery yeast, carrots powder of infrared drying, fine egg shell powder, softened butter, culinary salt, sugar sand, sieved wheat flour of the first grade and dough kneading till homogeneous consistence. Then dough is fermented during 35–55 minutes at temperature 20–25 °C. Emphasized dough is subjected to cutting into semi-products of 70 g, proofed for 20–40 minutes at temperature of 40–45 °C and baked for 10–25 minutes at temperature of 180–200 °C. Initial components for dough preparation are used at following ratio, wt. %: first grade wheat flour - 39–40; baker's compressed yeast - 2–3; culinary salt - 0.1–1; drinking water - 35–36; fine-grained egg shell powder - 1–2; butter - 82.5 % - 5–6; sugar sand - 2–3; dry cheese demineralised whey - 4–5; rolled oat flakes - 7–8; infrared carrots drying powder - 1–2.;EFFECT: invention allows to produce a bakery product which is a functional purpose product making up more than 15 % of the daily requirement for calcium content and β -carotene, which replenishes more than 10 % of the daily requirement for protein and fiber content and has a high level of antioxidant activity.;1 cl, 2 tbl, 3 ex