| 摘要 |
A method for making wheat bread includes kneading dough with an enriching additive and other components provided for by the recipe. The dough is subjected to maturing, forming, proofing of dough pieces and baking thereof. The wheat germ-processing product «Glucorn-100» in an amount of 1.0-8.0% to the total mass of the flour is used as the additive enriched with bioactive substances. The additive is added as an aqueous suspension at a ratio of the additive: water of 1 : 3. As a result, the wheat bread enriched with a complex of bioactive substances with improved organoleptic, physicochemical and structure-mechanical parameters of the quality is produced. |
