| 摘要 |
FIELD: baking industry, in particular, production of rye-wheat bread. SUBSTANCE: method involves joint usage of leaven and consistent infusion which are preliminarily prepared under predetermined temperature-time conditions, with content of leaven and infusion components being regulated to provide optimum values. Method allows physical and organoleptical qualities of product to be increased. Product has full-value content of components, improved consumer's properties and digestive value, it is enriched in vitamins, has pleasant taste and aroma, uniform porosity. EFFECT: increased efficiency and improved quality of product. 3 cl
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