| 摘要 |
A method for making wheat bread includes combining an additive with the rest prescribed raw material, kneading and ripening dough, forming and proofing dough half-finished products and baking bread. malt in an amount of 5.0-10.0 % of the wheat flour weight is used as the additive, and at the dough-kneading stage milk whey, supplemented with the enzyme preparation trans-glutaminase in an amount of 0.02-0.05 % of the flour weight, is used as the liquid phase. |
