| 摘要 |
baking industry. SUBSTANCE: method of bread production involves dough kneading from wheat flour, yeast suspension, salt solution and food additive. Dough is subjected to fermentation, and making up, proofing of dough pieces and their baking. As a food additive pumpkin puree and caramel syrup are introduced in dough in the process of kneading in amount of 0.64-2.56% and 0.32-1.28, respectively, to mass of wheat flour on conversion to dry substances. Lentil flour is introduced at the stage of dough knock-back in amount of 20-22% to wheat flour mass. The method simplifies process of dough preparation, and consumption of dry substances of main raw material is reduced in the process of dough fermentation. EFFECT: increased food value of prepared product; broadened assortment of baking products. 2 tbl
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