| 摘要 |
FIELD: food-processing industry, in particular, baking industry. ^ SUBSTANCE: method involves preparing aqueous-vegetable additive including onion and water used in the ratio of 7:10; kneading dough with the use of receipt components; rolling produced dough through rubbing machine; providing rest; directing for dressing, scalding, proofing and baking. Components are used in the following ratio, wt%: yeast 0.31-1.8; edible salt 0.8-5.5; vegetable oil 2.0-6.0; margarine 0.5-5.0; aqueous-vegetable additive 3.0-10.0; wheat flour the balance. Sunflower oil may be used as vegetable oil. Top-grade or first-grade wheat flour may be used as wheat flour. ^ EFFECT: reduced production cost, increased nutritive value, provision for desired openness, and retarded hardening of product. ^ 4 cl, 6 ex |
