FIELD: baking industry.
SUBSTANCE: method involves kneading dough from flour, water, salt, yeast, and cedar flour used in an amount of 4-6% by total weight of flour; fermenting dough during 120-130 min; cutting; proofing during 35-45 min and baking.
EFFECT: reduced time for preparing of dough, improved quality and retention of ready products, and increased nutrient value.
1 dwg, 2 tbl, 3 ex
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