| 摘要 |
baking industry. SUBSTANCE: method involves introducing powdered carrot syrup into receipt mixture containing flour, yeast, salt, and water, in an amount of 1-5% by weight of flour in dough. Powdered carrot syrup is prepared by mixing carrot pulp with starch syrup in the ratio of 8-10:1, with following atomizing of mixture by air in chamber with temperature of 160-170 C to obtain powder with particle size of 20-35 microns. Bread and bakery products obtained by such method produce favorable effect on human's organism. EFFECT: simplified method and improved quality of bread and bakery products. 2 cl, 5 tbl, 3 ex
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