METHOD OF MANUFACTURING BAKERY PRODUCTS

FIELD: food industry. ^ SUBSTANCE: invention relates to food, namely bakery industry and can be used for production of non-yeasted bakery products with flour composite mixtures. Method provides for dough kneading in whipping chamber with kneading worm rotation frequency 5 c-1 per 1minute using baker's wheat flour, milk whey, salt, electrically activated water solution and flour composite mixture. Flour composite mixture consists of pea flour, soy flour and wheat germs flakes in ratio of (5-18):(70-83):(10-14). Flour mixture is soaked in milk whey for 35 minutes before dough kneading. After that atmosphere air is introduced in whipping chamber and obtained dough mass is whipped under pressure 0.25-0.35 MPa during 2.5-3.5 minutes with kneading worm frequency 13.3-14.2 c-1. After that the dough is unloaded under working pressure, dough pieces of 0.2 kg are shaped. Baking is performed at a temperature of 200-220°C. The dough is prepared with following ingredients ratio, kg: baker's wheat flour - 92-96; flour composite mixture - 4-8; salt - 1.3; milk whey - 5; electrically activated water solution - as per calculations. ^ EFFECT: food value of products with stabile structural-mechanical properties increase, as well as dates of freshness retention. ^ 1 tbl, 3 ex