| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method involves kneading dough of prime and first grade wheat flour, pressed bakery yeast, edible culinary salt, sugar and water, fermentation, moulding dough semi-products, proofing, baking and cooling them. Additionally one introduces into the dough, in the process of kneading, an enriching agent represented by a pureed mixture of daikon and pumpkin taken in an amount of 18-20% of prime and first grade wheat flour weight, the puree of daikon and pumpkin is prepared at a weight ratio of daikon to pumpkin equal to 1:1. ^ EFFECT: invention allows to increase biological value of the product, ensure functional purpose of the products, improve their organoleptic and physicochemical indices of quality, reduce the period of dough fermentation, enhance the products yield and reduce prime cost. ^ 2 tbl, 3 ex |
