| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method of production consists in kneading dough out of wheat flour of extra or the first grade, of preparing suspension out of pressed yeast, of dry wheat gluten and of salt solution; further method consists in dough fermentation; upon fermentation non-refined low-oxidised vegetable oil of cold extraction is introduced into dough; notably, this oil is produced out of whole kernel of oil-bearing seeds at temperature below or equal to 65C; it is introduced at amount not more 3% to flour weight in dough; then dough is proofed and dough pieces are baked; also as oil there is used sunflower, soya bean, colza, olive, sesame, cotton, cedar or walnut oil. ^ EFFECT: disclosed method facilitates upgrading of fat-acid composition of item by contents of essentially non-saturated fat acids, decreasing adhesion properties of dough, increasing biologic value due to increased contents of PNSFA (poly-non-saturated fat acids), increasing shelf life of item, improving organoleptic indices of item, such as colour of crust, colour of crumb, as well as vitamin and mineral composition of bread, increasing biologic value of bread. ^ 2 ex, 2 tbl |
