FIELD: food-processing industry, in particular, bread-making, more particular, preparing of bread enriched in biologically active additives.
SUBSTANCE: method involves kneading dough from flour, water, salt, yeast, and other receipt components; introducing food additive in the form of ground sea buckthorn oil cake; providing dough fermentation and dressing; proofing and baking. Sea buckthorn raw material for food additive is fatless sea buckthorn oil cake used in an amount of 5-7% by weight of flour, said raw material being directly mixed with flour, with following kneading of dough. Method allows use of yeast amount to be reduced by 30% and dough fermentation time to be reduced up to 2.5 hours.
EFFECT: improved quality of bread enriched in biologically active additives, reduced consumption of yeast and decreased dough fermentation time.
2 tbl, 3 ex
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