FIELD: baking industry. SUBSTANCE: method involves introducing into dough vegetable pulp, such as sugar beet pulp. Method allows activity of fermentation microflora to be intensified owing to combined action of saccharose, food fibers, pantothenic acid, biotin and mineral substances. EFFECT: improved organoleptical and structural properties of bread by strengthened dough structure, reduced spreading of product in hearth, provision for obtaining of crumb dry by touch, increased volume and porosity of bakery products. 2 tbl, 5 ex
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Authors
Dates
2004-01-10—Published
2000-12-25—Filed