| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to bakery industry. The method involves kneading dough of medium rye flour and second grade wheat flour mixture, culinary food salt, drinking water, concentrated apple juice, moulding and baking. During dough kneading one introduces concentrated apple juice in an amount of 3-5 % of the flour weight. Dough kneading is performed in the chamber for beating in two stages. At the first stage one stirs the recipe components at the kneading worm frequency equal to 1.7-5.8 sduring 3-8 minutes. At the second stage compressed air is supplied into the chamber under a pressure of 0.2-0.5 MPa and the dough is beaten at the kneading worm frequency equal to 5.0-7.5 sduring 2-6 minutes. 0.2-0.5 kg dough pieces are moulded under working pressure. Baking is performed at a temperature of 220-250°C. The dough is prepared at the following recipe components ratio, kg: medium rye flour - 60, second grade wheat flour - 40, culinary food salt -1.3, concentrated apple juice - 3.0-5.0, water - as per calculation.EFFECT: invention allows to enhance the ready bread quality and yield, slower its hardening process, intensify the dietary purpose product preparation process, reduce energy and labour intensity of the production process, significantly decrease the prime cost of the product manufactured, enhance nutritive and biological value, reduce energy value and improve rheological properties of aerated dough.1 tbl, 3 ex |
