| 摘要 |
FIELD: food-processing industry, in particular, production of bread and bakery products from top-grade, first-grade or second-grade wheat flour. ^ SUBSTANCE: method involves preparing sponge dough from receipt components; providing fermentation of sponge dough and preparing dough on the basis of sponge dough; providing fermentation of dough; cutting; proofing and baking for obtaining of ready products; during preparing of sponge dough or dough, introducing polyfunctional additive including vitamins B1; B2; PP, as well as iron sulfate and potassium iodide used in predetermined ratio. Additive is introduced in an amount of 0.01-0.5% by weight of flour. Method allows bread and baking products for mass and prophylactic feeding, including feeding of small children and youth, to be provided. ^ EFFECT: intensified dough fermentation process, increased gas-forming capacity of dough, improved form stability and porosity of bread, increased content of vitamins and mineral substances and improved organoleptical properties. ^ 3 cl, 1 tbl, 4 ex |
