| 摘要 |
FIELD: food industry, bakery industry. ^ SUBSTANCE: the present innovation deals with manufacturing bakery products for prophylactic nutrition. The method deals with preparing the dough by mixing the whole quantity of flour, water, saline solution and bakery yeast, supplementing it with a stabilizer to improve oxidizing action, then comes fermentation, dough dividing, rounding and baking. As a stabilizer for improved oxidizing action one should apply the powder out of tomato residues. The latter is obtained due to reducing tomato residues in thin, spirally rotating film at 0.1-0.5 mm thickness at 200-250 kg/cu. cm pressure at 20-30 C. Moreover, the quantity of powder corresponds to 3-7% against flour weight. Powder is introduced as an aqueous suspension obtained due to mixing the powder with water for 30-60 sec in thin spirally rotating film of 0.1-0.2 mm thickness, at powder - water ratio being 1:1 - 1:3. Or it is possible to introduce the above-mentioned powder as an aqueous suspension obtained in area of rotating electromagnetic field at 0.8-1.2 Tl magnetic induction in thin film of 1.0-1.5 mm at the frequency of field rotation being 50 sec-1, at the ratio of the powder - water being 1:1 - 1:3. Moreover, additionally, it is possible to introduce sugar into the dough at the quantity up to 7.0% against flour weight and fatty product at the quantity of up to 4.0% against flour weight. Except this, one should obtain the product of higher biological and nutritive value; moreover, its storage terms are prolonged, fermentation and maturation of dough are intensified. ^ EFFECT: higher efficiency. ^ 4 cl, 5 ex, 1 tbl
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