| 摘要 |
FIELD: food-production industry. SUBSTANCE: this relates to production of bread with prophylactic characteristics. Method implies preparation of leavened dough, kneading dough with introduction of salt, sugar, and suspension. Suspension is produced by mixing powder from recycled waste of sugar-beet processing taken in amount of 5-7% of flour mass and water at temperature of 30-40 C at hydromodule of (1:5)-(1:6). Thus produced mixture is left to stay for 15-30 min and after that it is homogenized with fatty product and surface-active substance of non-ionogenic type. Mixed dough is then directed to fermentation, cutting, maturing, and baking. Application of aforesaid method allows for reducing energy value of bread together with increasing its specific volume, porosity, and storing period. EFFECT: higher efficiency. 3 tbl, 3 ex
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