| 摘要 |
A method for making wheat-rye buns adding a mollusk hydrolyzate includes making brew on the basis of rye fermented malt flour adding wheat and rye flour on the basis of whey, heated up to 90-100 °C, cooling the brew up to a temperature of 30-35 °C, adding yeast and activating thereof in the brew, kneading dough adding the brew, flour, vegetable oil, sugar, salt, proofing the dough, treating the formed products with mélange and pouring with sesame seeds prior to baking. According to the invention, the mollusk hydrolyzate is added to the brew and the yeast are activated for 10-12 minutes, the kneaded dough is proofed for 25-30 minutes. |
