| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to bread production. Method for producing aerated bread of whole-milled wheat grains comprises kneading dough of whole-milled wheat grain flour, iodized salt solution, dry curd whey, concentrated apple butter, beet root powder. Note here that all the recipe components are being mixed at the unit MMS-50, with the kneading worm rotation frequency of 300 minfor 5 minutes. Then, dough is being formed via the electromagnetic valve on the dough pieces of 350 and 580 g at temperature of 27 °C in pans, preliminarily greased by vegetable oil, placed into the double-chamber kneading unit, and the dough pieces are being kneaded at compressed air pressure of 0.4 MPa and kneading intensity of 500 minfor 30 seconds. Then, baking ais being performed at temperature of 185±5 °C for 40 minutes. Dough is being prepared at the following ratio of initial recipe components, g per 100 g of whole-milled wheat grains: whole-milled wheat grain flour - 100.0, iodized salt - 1.5, beet root powder - 10.0, dry curd whey - 10.0, concentrated apple butter - 25.0, water - in an amount of the dough moisture content of 54.0 %.EFFECT: invention provides intensified technological process, higher quality, nutritive value and bread yield, slower hardening process and increased storage life of bread.1 cl, 1 tbl, 2 ex |
