whipped bread production method

摘要

A method for manufacturing whipped bread, characterized in that the mixer making apple juice concentrate with a mass fraction of solids 30%, salt, citric acid, sugar, dissolved in the formula amount of water and then while stirring slowly add flour from whole-chickpea and powder of dried onion, the dough is kneaded at a rotational frequency of the kneading body 4.6-5.0 communication for 5 ± 1 minutes to obtain a homogeneous mass is metered into molds and churning under compressed air pressure 0.50 MPa ± 0.02 h pilots at rotational mixing arm within 11,3-12,0 binding 3.0 ± 0.5 min, baking is performed in two stages: the first stage is carried out microwave treatment in a microwave oven at a power of 700-800 W for 4 ± 1 min to a temperature in the center of the crumb 95-97 ° C, in the second - dopekanie products in the baking furnace of any design at 170-180 ° C for 20-25 minutes until a brightly colored crust dough moisture of 48.5% was prepared with the following prescription Content components kg per 100 kg of flour: