| 摘要 |
A method for obtaining farinaceous culinary products of quick-frozen products comprises kneading of yeast dough, exposing thereof, forming, freezing and storing the quick-frozen products, unfreezing and baking thereof. Prior to the dough kneading yeast is preliminary mixed with powdered sunflower seed lecithin and water in a ratio of 1:0.03:3 and the mixture is kept in the course of 40…60 min at 27…30 °C. After that the dough of the prescribed ingredients is kneaded on the basis of it, the dough is exposed for 10…15 min, formed and frozen at a temperature of -33…-. |
