| 摘要 |
A method for production of bakery foods consists in grinding of grain, table salt, fat, sodium bicarbonate, food acid and additives, preparation and cleaning of primary products, mixing up to obtaining thick homogeneous leavened mass, dividing to pieces, forming, proofing prior to baking, baking. Preparation and cleaning of primary products involves grain washing, soaking thereof in drinking treated water for 8-12 hours at temperature of 30-42 DEGREE C, moisture removal and grain germination in vessels, height of which is less than 0.8 m, at temperature of 18-30 DEGREE C for 8-10 hours under periodic sprinkling with water every 2-3 hours in order to keep moistness of 80-90%, washing with cool water for cooling and removal of excess starch. Germinated grains with swelling coefficient of 1.58-1.65 ground up to 2.0-3.0 mm are used as a product of grain grinding.
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