| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to bakery industry and may be used during manufacture of bakery products with enhanced biological value due to increased content of food fibres. The task set is solved and the technical effect are achieved as follows: the bakery product preparation method involves kneading dough of prime grade wheat flour, pressed bakery yeast, sugar sand, food culinary salt and drinking water; the dough is fermented and handled; dough pieces are proofed and baked; according to the invention, during dough kneading one additionally introduces insoluble food fibres made of pea glumes (preliminarily mixed with flour) in an amount of 2?4% to partly substitute prime grade wheat flour; for this purpose milled pea glumes with particle size equal to 1 mm are treated with 1.0% solution of sulphuric acid with further heating at 95°C during 60 min with water duty amounting to 1:15; then one proceeds with washing with distilled water and treatment with 3.0% solution of hydrogen peroxide during 24 h, further washing with distilled water and drying in a thermostate at 25?30°C until moisture content is no more than 10.0%; one proceeds with dough kneading until a homogenous mass production, fermentation, handling, dough pieces proofing and baking.EFFECT: invention objective consists in increasing the biological value of the bakery product made of prime grade wheat flour with the technical effect consisting in improvement of organoleptic and physical-and-chemical quality indicators of the ready product made of prime grade wheat flour.3 tbl |
