| 摘要 |
FIELD: food-processing industry, in particular, baking industry. SUBSTANCE: method involves preparing basic and additional raw material; shelling and washing grain and directing it for dispersion; soaking grain with cold running water of 18-22 C for 4-24 hours. To disperse grain, it is subjected to grinding and its weight is increased by 1.5-1.7 times as compared to dry grain and its moisture content reaches 48-51% by weight. Method further involves kneading dough for 7-20 min to obtain sponge or direct dough or dough obtained by blitz methods. To produce sponge dough part of grain, water and yeast are used. To obtain direct dough, all components specified by receipt are used. When blitz dough is prepared, additional baking additive is introduced in an amount of 0.5-1.5% by weight of grain. EFFECT: increased efficiency, higher yield, improved quality of bread and increased storage time. 4 cl, 1 tbl, 3 ex
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