FIELD: baking industry, in particular, bread making.
SUBSTANCE: method involves kneading direct dough while introducing flour, salt and water, the latter being preliminarily activated before kneading procedure by exposing water to direct current and unipolar nanosecond pulses during 30 min at voltage of 200 V, current value of 300 mA and frequency of unipolar nanosecond pulses of 1,000 Hz.
EFFECT: improved quality and storage characteristics of ready products.
3 dwg, 3 tbl
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