| 摘要 |
FIELD: baking industry. SUBSTANCE: method involves molding of light and dark dough pieces by their twisting before baking. For each dough piece, dough is prepared by mixing wheat flour, sugar, salt, yeast, vanillin, soya-bean oil, lipid-containing extract of biomass of microorganisms selected from a group Mortierella alpina, Mortierella elongata, Mortierella bainieri, Mortierella exigua, Mortierella minutissima, Mortierella verticillata, Mortierella hygrophila, Mortierella polycephala, Mortierella globalpina, Mortierella indohii, Mortierella sepedonioides, Mortierella lignicola, Mortierella humilis, Mortierella alliaceae, Mortierella strangulata, Mortierella pusilla, Mortierella globulifera, Mortierella jenkinii, Mortierella dichotoma, Mortierella sclerotiella, Mortierella zychae, Mortierella marburgensis, Mortierella beljakovae, Mortierella sarnyensis, Mortierella nigrescens, Mortierella gemmifera, Mortierella reticulata, Mortierella parvispora, Mortierella pulchella, Mortierella gamsii, Mortierella nantahalensis, Mortierella spinosa, Mortierella spinosa var. sterilis, Saprolegnia parasitica, Pythium catenulatum, Pythium coloratum, Pythium gracile, Pythium irregulare, Pythium ultimum, Pythium insidiosum and water. In dough for a dark dough piece additionally introduced is flour from seeds of amaranth. It is prepared by extraction of seeds with nonpolar extractant and separation of lipid extract, heat treatment of oil-and-seed meal up to swelling and grinding up to flour-like condition with the following introduction of lipid extract. Components are taken in determined quantity. EFFECT: specific organoleptical properties not characteristic for products of given group; increased period of storage life. 1 tbl, 1 ex |
