| abstract |
FIELD: baking industry. SUBSTANCE: method involves mixing at least one basic product such as starchy basic material and water; thinning resultant mixture with at least one amylose; adding thinned starchy basic material into compound containing water, vegetable oil, starchy basic material and lecithin to obtain emulsion; subjecting emulsion to thermal treatment; drying emulsion for obtaining powder and adding powder into mixture containing, in particular, wheat flour, sugar, aerator and water for obtaining homogeneous dough. Method may be used for baking doughs by microwave energy to obtain bakery products with improved physical and organoleptical properties similar to those of conventional bakery products baked in conventional oven. EFFECT: increased efficiency and improved quality of bakery products. 8 cl, 2 tbl, 5 ex |