FIELD: food products, bread production.
SUBSTANCE: this mode includes dough preparation consisting of wheat flour, yeast, salt, amaranth quality improver and water. Then handling, mismatching and baking of the end product is made. As an amaranth improver the periderm fraction of flour grounded seeds in quantity 3-7% of total weight is added to the dough. Periderm fraction consists of starch in quantity of 64-78 mass %, proteins - 6-8 mass %, fats - 2-4 mass %, dietary fibre - 2-4 mass %, ash - 1-2 mass %.
EFFECT: improvement of taste, appearance, specific volume, stability of shape and compressibility of crumb.
2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| MODE OF QUALITY IMPROVING OF RYE BREAD | 2005 |
|
RU2325058C2 |
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|
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|
RU2698898C2 |
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RU2689532C1 |
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RU2699976C2 |
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|
RU2694206C1 |
| METHOD FOR IMPROVING QUALITY OF RYE-WHEAT BREAD | 2005 |
|
RU2314696C2 |
| METHOD FOR PRODUCTION OF WHEAT BREAD WITH AMARANTH IMPROVER | 2018 |
|
RU2692560C1 |
| WHEAT-AND-RYE BREAD QUALITY IMPROVEMENT METHOD | 2011 |
|
RU2480007C2 |
