METHOD OF YEAST DOUGH PREPARATION FOR FISH AND FLOUR CULINARY PRODUCTS

摘要

FIELD: food industry.;SUBSTANCE: invention refers to food industry. The method provides a fish broth placement into vessel for dough setting in temperature 30-35°C with the maintenance of solids from 1.8 % to 3.5 %. Besides flour wheaten baking, oil vegetative, granulated sugar, white salt and dry yeast are admixed. The blend is mixing within 7-10 minutes, the kneaded dough is left for fermentation for 2.0-2.5 hours, breaking down the dough 2-3 times during this period, thus the ready dough is characterised by it's acidity 2.5-2.8 hailstones.;EFFECT: invention allows using rationally a fish waste product, reducing technological process duration and energy consumption.;3 ex