| 摘要 |
FIELD: baking industry. SUBSTANCE: dough is prepared by scalding method from mixture of rye hulled-grain flour and first grade wheat flour in ratio 80 kg:15 kg. Additionally introduced in mixture are sugar in the amount of 6 kg per 100 kg of flour and flavor, for example, coriander; in this case, liquid leaven is used in the amount of 60% to flour weight, and syrup is excluded from mixture. EFFECT: increased quality of bread due to improved rheological properties of dough. 2 cl, 5 tbln
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