| 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 from 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. Dough for a dark dough piece additionally contains flour from popped seeds of amaranth. EFFECT: specific organoleptical properties not characteristic for products of given group; increased period of storage life. 1 tbl |
