METHOD OF LIQUID LEAVEN PREPARATION USED IN DOUGH MAKING FOR BAKERY GOODS PRODUCTION (VARIANTS)

摘要

FIELD: food industry. ^ SUBSTANCE: methods of the liquid leaven preparation used in making dough for rye bakery goods production as well as from a mixture of rye flour with wheat flour provide that nutrient mixture for leaven refreshment is made by means of mixing swelling floor prepared of peeled rye flour and peeled rye flour in the ratio 7:14, and water Then a nutrient mixture is kept at a temperature of 33-35°C. ^ EFFECT: improvement of quality and technological properties of liquid leaven; intensification of preparation process; improvement of final products quality; storage life extension ^ 2 cl, 2 ex