| 摘要 |
FIELD: production of farinaceous confectioneries. ^ SUBSTANCE: method involves preparing dough containing mixture of first-grade wheat flour, sieved rye flour and dark rye flour, compressed baker's yeast, salt, sugar, vegetable oil, enzymic preparation "Neutrase" and water, said components being used in predetermined ratio; mixing said components; fermenting; forming in the shape of sheets and baking at predetermined parameters. ^ EFFECT: improved organoleptical properties of wafer bread. ^ 1 ex |
