| 摘要 |
FIELD: technology of food products making. ^ SUBSTANCE: method consists in that composite mixture is made of pea flour, soy flour and wheat germs flakes in ration of (5-18):(70-83):12. Prepared composite mixture is soaked in milk whey for 35 minutes, then dough is kneaded from prepared composite mixture, wheat baking flour, suspension of pressed baking yeast, solution of table salt and electrically activated water solution with temperature of 38-42C and pH of 9.88. Dough is sent for fermentation, handling, proofing, and proofed dough products are baked. ^ EFFECT: increase in food and biological value; improvement of products quality by organoleptic and physico-chemical characteristics and increase in products freshness preservation term. ^ 2 tbl, 2 ex |
