| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to food industry. The method involves kneading dough of first grade bakery wheat flour, compressed bakery yeast, culinary edible salt, sugar sand, molasses and an emulsion, one proceeds with dough fermentation, proofing and baking. In the process of dough kneading an emulsion is added to the dough represented by a protein-fat emulsion of soya protein isolate, bone fat (of metatarsal bone, basidigital bone and fetlock) and linseed oil; for the emulsion preparation one first mixes soya protein isolate with water at a ratio of 1:3, leaves it for 1 hour for proteins swelling, then adds bone fat (of metatarsal bone, basidigital bone and fetlock) and linseed oil into the isolate, emulsifies this mixture during 7 minutes; soya protein isolate is added in an amount of 1.5% of flour weight in the dough, bone fat (of metatarsal bones and fetlock) - in an amount of 3.31% of flour weight in the dough, linseed oil- in an amount of 0.48% of flour weight in the dough. ^ EFFECT: invention allows to improve organoleptic and physicochemical properties of the bread, enhance its biological value, increase content of omega-3 and omega-6 essential unsaturated fatty acids. ^ 6 tbl, 2 ex |
