| 摘要 |
FIELD: baking industry. SUBSTANCE: dough is prepared from whole germinated grain preliminarily steeped in water with temperature 22-25 C for 2 days up to length of radicles equal 1-1.5 mm; then biomass is homogenized and subjected to autolysis, and mixed with biomass of germinated and swollen field, orchard-truck and medicinal crops; mixture is mixed to uniform doughy state; leavening mixture is carried out by blowing through it carbon dioxide or air enriched with carbonic acid; baking of dough pieces is made at temperature 90-299 C. EFFECT: exception of inflammation of large intestine, keep qualities of vitamins, antioxidants and other useful substances. |
