| 摘要 |
baking industry. SUBSTANCE: method involves, at first, preparation of sown culture of bakery yeast which is introduced in nutrient medium in the form of yeast suspension. It is preliminarily cooled for 3-5 h up to temperature of 0±4 C, frozen and aged at temperature minus 15-18 C, defrozen up to temperature of plus 3-5 C. After cultivation, yeast is separated and, if necessary, used for dough kneading. Before it, yeast is aged in whey protein concentrate. During dough kneading emulsion is introduced in amount of 10-12% from flour mass in dough. Said emulsion is prepared by whipping vegetable oil, saccharose and soya flour in ratio (1:2:3) - (1.5:2.5:4). EFFECT: preparation of products with increased qualitative index; preparation of dough with necessary acidity and products with stable qualitative properties. 2 cl |
