FIELD: baking industry. SUBSTANCE: when preparing wheat and wheat-rye bread, dough is subjected to first proofing for 2-20 min at temperature 15-45 C, rolling-in for receiving dough layer, and ratio of its average height to its area is chosen in the range (10-3-10-5). Full proofing of dough pieces after curling and its baking are conducted in forms or on bakestone with hollows used as forms. EFFECT: higher food value. 22 cl
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