FIELD: baking industry. SUBSTANCE: before baking, product is molded by twisting light and dark dough pieces. For each dough piece, dough is prepared from wheat flour, sugar, salt, yeast, vanillin, soya-bean oil and water. Dough for more dark dough piece additionally includes flour from roasted and popped amaranth seeds. EFFECT: dietetic and specific organoleptic properties not characterized for products of given group. 1 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING BAKERY PRODUCT | 2001 |
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RU2195116C1 |
| METHOD OF PREPARING BAKERY PRODUCT | 2001 |
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RU2195113C1 |
| METHOD OF PRODUCING BAKERY PRODUCT | 2001 |
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RU2195120C1 |
| METHOD OF PREPARING BAKERY PRODUCT | 2001 |
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RU2195118C1 |
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RU2195121C1 |
| METHOD OF PRODUCING BAKERY PRODUCT | 2001 |
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RU2195117C1 |
