| 摘要 |
FIELD: food processing industry, bakery. ^ SUBSTANCE: claimed method includes dough kneading from first-grade wheat flour, salt solution, water and years suspension; fermentation thereof, cutting, proof and baking. During dough kneading in formulation nut extract containing 40 % of dry matter in amount of 35-40 % based on wheat flour mass is additionally introduced. Fermentation is carried out for 60-70 min. ^ EFFECT: bread of improved organoleptic and physicochemical properties. ^ 1 tbl, 3 ex |
