| 摘要 |
Method of making farinaceous products on dairy products from whole wheat grains involves washing, soaking, depending on the variety and quality of grain to the state of complete swelling grain grinding grain mass, kneading dough with the addition of prescription components, forming, proofing and baking semi-finished products of dough. According to the invention corn soaked in whey or kefir with a temperature of 15-20 ° C, while the liquid is taken in the required amount of moisture for grain weight 48-52 %, steeping was carried out for 24-48 hours at a temperature of 5-15 ° C, to crushed grain weight was added extruded yeast brew and wait in line for 40-80 minutes, knead the dough with the addition of prescription components and fermentating during 20-40 minutes, the semi-finished products of dough are waited in line before baking 30-60 minutes. |
