| 摘要 |
FIELD: baking industry, in particular, preparing of prophylactic and therapeutic bakery products. ^ SUBSTANCE: method involves mixing the whole amounts of flour, water, aqueous solution of sodium chloride and yeast for preparing of dough; introducing into dough oxidizing improver; providing dough fermentation, dressing and proofing; baking dough pieces, with rice grits flour being used as oxidizing improver, which is produced by processing of rice grits under pressure of 60-80 MPa in thin (1-2 mm thick) film for 5-10 s, in an amount of 1-5% by weight of flour. ^ EFFECT: increased consumer properties, physiological and nutrient value and prolonged storage of bakery product in fresh state. ^ 1 tbl, 3 ex |
