| 摘要 |
FIELD: food products; bread production. ^ SUBSTANCE: this mode includes dough preparation consisting wheat flour, rye flour, yeast, salt, amaranth quality improver and water. Then handling, mismatching and baking of the end product is made. As an amaranth improver the periderm fraction of flour grounded seeds in quantity 5-15 % of total weight is added to the dough. Periderm fraction consists of starch in quantity of 64-78 mass %, proteins - 6-8 mass %, fats - 2-4 mass %, dietary fibre - 2-4 mass %, ash - 1-2 mass %. The ratio of wheat flour in the dough mixture is 50%. ^ EFFECT: increase of specific volume, stability of shape, pureness and crumb compressibility, improvement of bread taste and appearance. ^ 2 tbl |
