| 摘要 |
FIELD: food-processing industry. SUBSTANCE: method involves kneading dough while introducing receipt additive in an amount of 2-5% by weight of flour, said additive being obtained by mixing vegetable protein product and dried cow milk used in the ratio of 1:(1- 2.5) and vegetable protein product being pea flour obtained by extruding pea grains followed by grinding thereof to size of flour particles, or rice flour produced by extruding rice grains followed by grinding thereof to size of flour particles, or mixture of said kinds of flours; using whole dried cow milk as dried cow milk. EFFECT: provision for obtaining product with improved quality, porous soft structure and improved form stability. 2 cl, 1 tbl, 9 ex
|
