| 摘要 |
FIELD: baking industry, in particular, preparing of bakery products with increased content of biologically active substances. ^ SUBSTANCE: method involves preliminarily preparing powder from blackberries or blackberry seeds by exposing to radiation convective drying at temperature of 40-50 C until moisture content is 5-8%, followed by grinding into particles having sizes of 20-30 micron; mixing prepared blackberry or blackberry seed powder used in an amount of 5-7% by weight of flour in dough with wheat flour used in the ratio of (0.9-1):(1-1.1) by weight of product; introducing into resulted mixture 20-30% by total amount of water used for preparing of dough; mixing and holding during 40-60 min; introducing compressed yeast and fermenting resulted semi-finished product during 30-45 min; adding remaining amount of wheat flour, salt, remaining amount of water and kneading dough; fermenting; cutting, proofing and baking dough pieces. ^ EFFECT: increased quality and nutrient value of bakery products enriched with biologically active substances. ^ 3 tbl, 12 ex |
