| 摘要 |
FIELD: food-processing industry, in particular, baking industry. ^ SUBSTANCE: method involves preparing semi-finished product from first-grade wheat flour used in an amount of 25% by weight of flour required for preparing of bread, vegetable oil used in an amount of 2.5% by weight of flour, powder of keropeptides used in an amount of 1.96-2.20% by weight of flour, and water; aerating resultant semi-finished product for 5 min to emulsified state; kneading dough from resultant emulsion, compressed yeast, salt, sugar, margarine, syrup, whey, remaining portion of first-grade wheat flour, and water; directing kneaded dough for proofing and further for baking. Powder of keropeptides is produced by defatting and washing of feather, treating with chemical reactants, washing with water, providing mechanical grinding, enzymic hydrolysis with the use of proteolytic preparations, inactivation of enzyme preparations, separation and filtration of hydrolysate, boiling and condensing of hydrolysate, and spray drying of hydrolysate. ^ EFFECT: increased biological value, improved physicochemical properties of ready bakery products, reduced time for preparing of dough and utilization of poultry-processing industry wastes for preparing of keropeptides. ^ 1 tbl, 3 ex |
