| 摘要 |
A method for making bread, bakery and confectionery products is carried out by means of dough kneading, addition of components according to the recipe, fermenting the dough, dividing into pieces, forming dough pieces, proofing thereof and baking. While making the bread, bakery and confectionery products, extruded products, in particular bread cereal treated in an extruder (it can be preshelled or non-shelled grain or groats, in particular rye, wheat, barley), buckwheat groats, semolina, maize, pea, rice, soybean also treated in an extruder are used as the main component or an auxiliary one.
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