| 摘要 |
FIELD: food products. ^ SUBSTANCE: method of bread making includes preparation of brew from white rye flour and, fermented rye malted and anise. The brew is being saccharificated, sponge is kneaded from bread wheat second-class quality flour, brew, compressed baker's yeast and soy-bean protein isolate with gauging 13-15% to flour weight in dough. After that, the sponge is being fermented, dough is kneaded from fermented sponge, bread wheat second-class quality flour, table salt, sand sugar, molasses, dried grapes and mixture of extraction cake of milk thistle with gauging 11-13% to flour weight in dough with rape oil with gauging 4-6% to flour weight in dough. Specified mixture is obtained by mixing of extraction cake of milk thistle and rape oil with mixer rotation frequency 180-200 rpm during 3-5 min. with its further keeping during 25-30 min. Kneaded dough is subjected to the fermentation, knock-back, cutting at dough pieces, proving and batching. ^ EFFECT: nutritional and biological value of bread increase, process of baking intensifies, bread dresses with vitamins and protein, get balanced fatty acid, aminoacid and mineral contents. ^ 10 tbl, 2 ex |
