| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method envisages soaking grains in curd whey taken at a ratio of 1:3 respectively at a temperature of 32-35C during 24-26 hours. Then the grains are dispersed, recipe components are introduced. One performs dough kneading, fermentation, handling and bread baking. ^ EFFECT: invention allows to improve dough rheological properties, enhance bread quality and nutritive value. ^ 3 tbl, 3 ex |
