FIELD: confectionery industry.
SUBSTANCE: method involves preparing sponge dough; kneading, fermenting and rolling dough; forming dough pieces and baking. Sponge dough is prepared by mixing yeast, water, sugar, enzyme milk whey and part of flour. Sponge dough is fermented, dough is kneaded and remaining part of flour is added. Enzyme milk whey is used in an amount of 1-10% in dry substance equivalent by total weight of dough.
EFFECT: intensified dough maturation process and reduced amount of edible salt and yeast.
3 tbl, 4 ex
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