| 摘要 |
FIELD: food products. ^ SUBSTANCE: method involves kneading dough of bread wheat top-grade flour, compressed baker's yeast, table salt, sweetener, water and fat product, its fermentation, moulding, proving and baking. Peach puree in the amount of 25-27% to the flour weight is added to the dough when kneading. Honey in the amount of 7-9% to the flour weight is used as a sweetener. Mixture of sesame seeds and cedar nuts ground to 100-150 mkm is used as a fat product. The mixture components are treated for 4-6 minutes with heat under the temperature of 65-70°C before grinding. Sesame seeds are taken in the amount of 6-8% to the flour weight, cedar nuts - in the amount of 4-6% to the flour weight. ^ EFFECT: increasing porosity and specific volume of the end products, improving nutrient and biological value of the products and intensifying bread making process. ^ 11 tbl, 6 ex |
