| 摘要 |
FIELD: food industry. SUBSTANCE: method involves steeping wheat grain, its steeping, preparing grain material, grinding it by cutting and breaking, and extruding in system knife-die, and introducing components in grain material. Dough kneading is carried out by impulse mechanical action on dough, fermenting, making-up and baking. Used as a component rye grain is introduced after its steeping and grinding by cutting and breaking, and extruding in system knife-die. Rye grain is steeped for 2-20 h. Ratio between wheat and rye grain is 1-(0.05-2). EFFECT: higher efficiency. |
