| 摘要 |
FIELD: food-processing industry, in particular, baking branch of industry, more particular, production of bread using rye and wheat flour. ^ SUBSTANCE: method involves preparing dough of two kinds, namely, rye-wheat dough and top-grade wheat flour dough; preparing rye-wheat flour dough based on liquid starter which is added in an amount of 16% by weight of used medium rye flour; using components in the following weight ratio: medium rye flour 7.5; first-grade wheat flour 40.0; rye malt 2.5; compressed yeast 0.5; edible salt 0.75; coriander 0.5; syrup or sugar 1.88-2.5; preparing wheat dough from top-grade wheat by sponge-and-dough process, with components being used in the following weight ratio: top-grade wheat flour (sponge) 25; top-grade wheat flour (dough) 25; edible salt 0.75; sugar 1.0; margarine 1.0; upon termination of dough preparing procedures, making up dough by placing rye-wheat flour dough onto conveyor belt and by placing top-grade wheat flour dough onto said rye-wheat flour dough and directing through rolls until dough sheet is 0.5 cm thick; twisting resulted dough piece into cord; cutting into pieces; wetting with water and dusting with caraway and/or sesame; proofing and baking dough pieces. ^ EFFECT: improved combined nutrient and qualitative properties of rye-wheat and wheat bread, and improved appearance of bread. ^ 2 tbl, 1 ex |
