| 摘要 |
FIELD: food-processing industry, in particular, preparing of bakery products for dietary feeding. ^ SUBSTANCE: method involves producing sponge from flour, water and yeast; providing fermentation of sponge; preparing dough by mixing flour, sponge, salt and water; cutting and proofing dough; baking doughs. Sponge is prepared from triticale grain flour. Dough is prepared with the use of wheat flour. Wheat grain flour and triticale grain flour are used in the ratio of (50:50)-(60:40). ^ EFFECT: improved consumer properties and increased storage time. ^ 1 tbl, 3 ex |
