| 摘要 |
FIELD: food industry. ^ SUBSTANCE: invention relates to bakery industry and can be used for production of bakery products with functional properties. Bread baking method includes dough kneading during 7-20 minutes out of wheat flour, compressed yeasts, salt and sugar solutions, fatty product, its fermentation, handling, proving and baking till crumb humidity 36-44% and acidity 3.6-4.2T, chitosan colloidal grout in quantity 20-30% to flour weight (prepared by chitosan dissolution in milk whey) is additionally added during dough kneading. ^ EFFECT: invention allows to create bakery products which have functional properties and are intended for wide consumers range. ^ 1 dwg, 2 ex |
