| 摘要 |
FIELD: food industry. SUBSTANCE: method involves water steeping the grain, its cutting, kneading the dough, adding the formula ingredients, making up, proofing and baking. Steeping the grain in water with temperature 8-30 C is carried out for 24-72 h to full swelling the grain. Dough kneading is carried out stage-by-stage: after adding salt solution it is mixed for 3-4 min, then activated yeast is introduced and dough is finally kneaded for 5-6 min, and proofed dough pieces are baked in oven at 160 ± 10 C for 53 + 5 min. EFFECT: simplified technology and reduced time for baking the bread; higher tastiness of bread. |
