| 摘要 |
FIELD: food industry, particularly, baking industry. SUBSTANCE: method of bread preparation includes bread kneading from rye-wheat flour, pressed yeast and water, its making up, proofing of dough pieces and their baking. At kneading of dough, flour is preliminarily mixed with preparation of monohydrochloride L-lysine in amount of 0.15-0.25% to total mass of flour. Then liquid sour in amount of 70-74%, iodocasein in dose of 0.0031-0.0041% in the form of solution, pressed yeast in amount of 0.5% in the form of suspension, edible salt in amount of 1.3-1.5% in the form of salt solution to total mass of flour in dough are added. After kneading, dough fermentation is carried out for 90-120 min. EFFECT: improved physico-chemical properties of final products, their extended assortment and increased biological and food value. 1 tbl, 3 ex |
