| 摘要 |
FIELD: food products. ^ SUBSTANCE: method provides for dough preparation performed in two stages. The first stage implies mixing oat flour, texturised soy flour, ground sesame seeds, enzyme preparation "Neitraza", compressed baker's yeast in form of yeast suspension and water in the kneading machine. Mixture is soaked for 30 minutes at a temperature of 30-32C for enzyme hydrolysis. At the second stage after hydrolysis is carried out, dry wheat gluten and salt in form of salt solution are added to the mixture. Dough is kneaded and fermented for 1.5-2.0 hours at a temperature of 30-32C up to the acidity of 3.4-3.6 degrees, punched, moulded, proved at a temperature of 38-40C during 40 minutes and baked at a temperature of 180-220C during 35 minutes. Herewith all ingredients are taken with respect to its mass, in vol. %: oat flour - 30, texturised soy flour - 25, ground sesame seeds - 15, enzyme preparation "Neitraza" - 0.0002. ^ EFFECT: increasing nutritional and biological value, improving organoleptical and physicochemical parametres of finished products, extending storage life of finished products. ^ 4 tbl, 2 ex |
