| 摘要 |
baking industry. SUBSTANCE: method involves kneading dough at low and high rotational speed of kneading apparatus in the presence of small amounts of plant oil; rolling dough into thin sheet and dispersing water onto dough sheet; rolling dough sheet into roll and proofing in a single stage. Method allows peculiar sugar-free bakery products of high thin-walled porosity and elasticity, with white tough crumb, smooth goldish crust, conventional odor and sweetish perceptible taste to be produced. EFFECT: simplified and intensified process and improved quality of bakery products in accordance with requirements of today's science. 1 dwg, 1 tbl, 11 ex
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