| 摘要 |
FIELD: food-processing industry, in particular, preparing of bakery products adapted for prophylactic diet. ^ SUBSTANCE: method involves preparing dough by mixing flour, water, saline solution, sugar solution, yeast, fatty product; introducing improver into dough; providing fermentation, dressing, proofing of dough and baking dough pieces; additionally introducing mlange into mixture of receipt components in an amount of 7-8% by weight of flour. Saline solution and sugar solution are simultaneously introduced into kneading trough. Improver is powder of green peas valves, said powder being produced by drying of green peas valves at temperature of 50-60 C until residual moisture content is 14-15%, followed by grinding to particle sizes less than 20-30 micron. Said powder is introduced in an amount of from 8% to 10% by weight of flour. Butter is used as fatty product. Powder of green peas valves may be introduced as part of fat-and-water emulsion or as scalded emulsion. ^ EFFECT: high consumer and prophylactic properties, increased form stability and porosity of bakery products. ^ 3 cl, 1 tbl, 3 ex |
