| 摘要 |
FIELD: food products. ^ SUBSTANCE: method involves kneading dough of baker's first grade wheat flour, compressed baker's yeast, salt, granulated sugar, water and fat product, and also dough fermentation, punching, moulding, proofing and baking. Chickpea hydrolyzate with 70% moisture content in the amount of 47% of flour weight in the dough and dry wheat gluten in the amount of 8% of flour weight in the dough are added to the formula mix during dough kneading process. Ground oil seeds such as sesame, flax and rape seeds are added as fat product. Chickpea hydrolyzate is made of chickpeas, which are ground and sieved through a silk sieve 35. Outsiftings in the form of whole chickpea flour are dissolved in 85C water in ratio of 1:2 during 10 minutes, then they are cooled down to 60C and combined with unfermented rye malt in the amount of 2% of chickpea flour weight. Saccharification is carried out during 1 hour, then saccharified brew is cooled down to 50C, combined with Neutrase 1.5 MG proteolytic enzymatic agent in the amount of 4 units of proteolytic power per one gram of protein and hydrolysed during 1 hour. ^ EFFECT: improvement of organoleptical and physicochemical parameters of finished products, improvement of biological and nutritional value of products and enough maturation enhancement. ^ 5 tbl, 2 ex |
