| 摘要 |
The present invention pertains to the food industry and more precisely to the baking industry. This invention relates to a method for preparing rye biscuits that involves mixing the flour, fermenting the dough, cutting the dough, proofing it, baking it, allowing the bread to stand, cutting the bread and heating-drying the bread portions thus obtained. After the baking process, the finished bread is allowed to stand for 25 to 72 hours at a temperature of 18 to 20 DEG C, the bread being further cut into portions having a thickness of 0.5 to 0.7 cm and a length of 3.5 to 7.0 cm. The method further involves spraying vegetal oil and dusting salt on the bread portions thus obtained using from 1.4 to 1.8 kg of vegetal oil and from 2.5 to 3.5 kg of salt for 100 kg of bread portions. Before the drying process, food additives and flavourings can also be dusted on the bread portions in an amount of 0.2 to 1.0 kg for 100 kg of bread portions. The food additives and flavourings preferably consist of onion, garlic and fennel. The flavourings can further be added to the vegetal oil. The drying process is carried out in two steps that involve: heating for 10 to 25 minutes at a temperature of 120 to 140 DEG C and drying for 20 to 35 minutes at temperature of 60 to 90 DEG C until a humidity content of 6 to 8 % is reached. |
