| 摘要 |
FIELD: food-processing industry, in particular, production of bread and bakery products having antimicrobial properties. ^ SUBSTANCE: method involves using whole wheat grain which had not been preliminarily shelled; soaking whole grain in aqueous solution containing cellulolytic enzyme preparation Celloviridin in an amount of 0.05-0.09% by weight of dry grain substances and 5% of ground orange peel in the form of 1.0-2.0 mm sized particles by weight of grain, with grain to solution ratio making 1:1. Soaking procedure is carried out at temperature of 40-50 C during 10-16 hours. ^ EFFECT: improved quality of grain bread having antimicrobial properties, increased organoleptical, physicochemical and microbiological properties of bread. ^ 5 tbl, 2 ex |
