| 摘要 |
baking industry. SUBSTANCE: method of bread production from mixture of rye and wheat flour includes preparation of sour, dough kneading, its making up, proofing and baking. Used as sour is liquid sour with scalding from medium rye flour with using of dry lactobacterine. Sieved rye flour, wheat flour, sour, common salt and pressed yeast are introduced in dough when kneading. Components are taken in the following ratio, mas.%: rye sieved flour, 27-41; wheat flour, 20-34; sour, 35-38; common salt, 1.0-1.2; pressed yeast, 0.5. EFFECT: improved quality of bread without rise in price. 2 cl, 2 tbl
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