BAKERY PRODUCTS PRODUCTION METHOD

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the food industry. Method comprises preparation of dough by mixing recipe components and extruded, unsealed vegetable marrows or pumpkin, dough fermentation, handling, proofing and baking of dough pieces. Extruded vegetable marrow or pumpkin seeds with moisture content of 40–48 % in a mixture with wheat grains with moisture content of 13–15 % at ratio of 1:2 are obtained by treatment in an extruder equipped with two in-series vacuum chambers – preliminary and final dewatering. In the preliminary dehydration chamber, low pressure (vacuum) is created 0.02–0.03 MPa, and in the final dehydration chamber – 0.05–0.06 MPa. Temperature of the extrudate at the spinneret outlet is maintained at 120–130 °C. Content of moisture in the extruded product is controlled by vacuum in the chambers of preliminary and final dehydration and air supply in them at level of 8–10 %. Extruded mixture of seeds of vegetable marrow or pumpkin and wheat grains are added in amount of 5–7 % to mass of prime grade wheat or first grade wheat flour or their mixture.;EFFECT: invention allows to produce bakery products with enriched composition with preservation of high quality and consumer properties and to use for production of these products marrows or pumpkin seeds with high moisture content.;1 cl, 1 tbl