| 摘要 |
FIELD: baking industry; in particular, for regions with soft potable water (with reduced content of Ca and Mg) using for dough kneading and for preparing yeast and sours. SUBSTANCE: method involves kneading the dough with yeast, salt, water, mineral calcium-magnesium additive and other ingredients prescribed by formula. Novelty is in preliminary introduction in water of mineral additive in the form of water-soluble salts Ca and Mg in amount equals to physiological needs of organism in terms of regional composition of potable water, Ca, 80-120 mg/l, Mg, 30-60 mg/l. EFFECT: reduced risk of formation of calcium-dependent disturbances. |
