| 摘要 |
FIELD: baking industry, particularly, production of bread with increased food value. SUBSTANCE: method of preparing dough for bread of increased food value includes bran steeping, kneading dough from wheat flour, yeast, prepared bran and common salt. Bran steeping is carried out in 2-% solution of common salt. Solution is preliminarily subjected to electrochemical treatment to pH 3.2-3.6, and oxidizing-reducing potential +1136-+1128 mV. Before dough kneading, half-finished product is prepared from electrochemical activated water with temperature of 45-48 C and bran in amount of 10-12% to flour mass. Mixture is mixed to homogeneous mass, aged for 40-45 min at temperature of 45-48 C. EFFECT: increased bread quality and microbiological purity and food value; slowing down of hardening process and reduced cost price of product. 2 tbl |
