| 摘要 |
FIELD: baking industry, in particular, production of dietary bread containing wheat grits. ^ SUBSTANCE: method involves successively preparing starter in two stages with the use of rye shell flour, with predetermined process and receipt being observed; preparing sponge with the use of sieved rye flour; introducing wheat grits and starter prepared with the use of rye flour and water, with predetermined receipt and process being observed, said process having the following parameters: initial temperature of 28-32°C, fermentation time of 80-120 min, acidity of 6.5-8°N and moisture content of 46-48%; preparing dough with components being used in predetermined ratio at initial temperature of 28-32°C, fermentation time of 50-60 min and acidity of 6.5°N; cutting, proofing and baking dough. Method allows sponge fermentation time to be reduced to 80-120 min. ^ EFFECT: wider range of bakery products with prophylactic and dietary properties and reduced bread preparing time. ^ 1 ex |
