| 摘要 |
FIELD: food industry.SUBSTANCE: invention is related to bakery industry. The bread production method involves kneading dough of flour, bakery yeast, culinary food salt, drinking water, lactulose and "Euflorin -B" eubiotic concentrate of microorganisms. Then dough is handled and moulded; dough pieces are proofed and baked. The dough components are taken at the following ratio, wt %: flour - 62.71-63.21; bakery yeast - 0.62-0.63; culinary food salt - 0.81-0.82; drinking water - 28.97-30.46; lactulose - 0.94-1.88; "Euflorin -B" - 2.52-5.01.EFFECT: bread production process acceleration and improvement of organoleptic and physical-and-chemical indices of the bread quality.3 tbl |
