| 摘要 |
FIELD: baking industry. ^ SUBSTANCE: method involves preparing semi-finished product by mixing germinated dispersed soya mass and concentrated lactic acid starter; holding semi-finished product at temperature of 25-35 C and pH value of 3.5-4.5 for 40-120 min; introducing semi-finished product during dough kneading, said dough being kneaded from wheat flour and other receipt components; fermenting dough; cutting into dough pieces; proofing and baking. ^ EFFECT: increased nutrient and biological value and increased specific volume of resultant bread. ^ 1 tbl, 4 ex |
