| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method envisages preparation of the aqueous extract of coriander fruits in the boiling water bath within 15 minutes in the ratio coriander: water 1:100. After that enzymatic agents of cytolytic action and succinic acid are added to the extract in amounts of 0.05% to the grain solids mass and whole unpeeled triticale grain is steeped during 6-10 hours at temperature of 30-50 in the ratio of grain to aqueous extract 2:1. Grain is dispersed and dough is kneaded with the use of dispersed grain mass and leaven. Leven of 69-75% humidity and acidity not less than 13 grades consists of wholemeal triticale grain flour, water and pure cultures of lactobacillus. After that dough is fermented, cut, proved and dough pieces are baked. ^ EFFECT: allows to improve dough structure, organoleptic and physicochemical parameters of bread quality, to boost antimicrobial characteristics of bread. ^ 1 dwg, 4 tbl, 2 ex |
