| 摘要 |
FIELD: food-processing industry, in particular, bread-making. ^ SUBSTANCE: method involves kneading dough; fermenting; knocking; cutting; proofing and baking doughs; during kneading process, introducing mixture containing 35-40% of dry gluten, 45-50% of oat flour, 10-20% of amaranth flour, as well as ground calcium gluconate or powdered egg shell in an amount of 0.3% by weight of mixture in dough. ^ EFFECT: increased biological and nutritive value of bread, reduced energetic value, optimal calcium, magnesium and phosphor ratio for calcium assimilation, improved physicochemical properties and increased shelf life of ready products. ^ 3 tbl, 4 ex |
