| 摘要 |
FIELD: food industry, bakery industry. ^ SUBSTANCE: the present innovation deals with dough mixing by applying wheat flour, yeast suspension, saline solution, other raw material and combinations out of lysine hydrochloride preparation at the dosage of 0.2-0.3% against flour weight in the dough and squash puree at the dosage of 5-15% against flour weight in the dough. Moreover, lysine hydrochloride contains about 99.0% L-lysine monohydrochloride, not less, and squash puree has got weight portion of soluble dry matters being not less than 6.0%, mineral admixtures of not more than 0.03%, pH being not more than 4.2. As a result, the process to prepare the dough is intensified, expenses of dry dough substances are decreased during fermentation process that increases the output of ready-to-use products. ^ EFFECT: higher nutritive value of bakery products. ^ 1 dwg, 9 ex, 6 tbl |
