| 摘要 |
FIELD: food-processing industry and public catering. SUBSTANCE: method involves mixing flour, water, plant additive and other receipt components; kneading dough; providing fermentation, cutting, proofing and baking of dough. Plant additive, such as sugar beet powder with moisture content of 4-6%, is introduced during kneading of dough in the form of colloid mixture comprising flour, water, and sugar beet powder used in the ratio of 1:1: 0.2-0.4 and sodium hydrocarbonate or ammonium carbonate used in amounts providing mixture pH value of 8. Before dough kneading, colloid mixture is held for 60-90 min at temperature of 35-40 C. Method allows content of aldehydes, higher alcohols, esters, bisulfite binding carbonyl compounds in dough, crumb and crust of ready products to be increased, accumulation of aromatizing substances to be intensified during dough preparing procedure to provide for obtaining from yeast-leaven dough of bakery foods with clearly defined flavor and aroma, increased specific volume and porosity, as well as inhibited hardening during storage. EFFECT: improved quality and prolonged shelf life of bakery foods. 5 tbl, 5 ex
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