| 摘要 |
FIELD: food-processing industry, in particular, baking industry. ^ SUBSTANCE: method involves preparing emulsion from fatty product, natural milk whey, and water; exposing resultant emulsion to supersonic treatment at frequency of 22-24 kHz during 10 min; kneading sponge having moisture content of 62-71% from wheat bakery flour, yeast suspension and previously produced emulsion; providing fermentation of sponge during 100-130 min. ^ EFFECT: intensified dough fermentation process and improved quality of bakery products. ^ 2 tbl, 2 ex |
