FIELD: food products.
SUBSTANCE: method involves kneading dough of wheat flour, water, salt and pale barley malt, moulding and baking. Pale barley malt grains are pre-heated in microwave 2450 MHz, 200-500 W microwave field during 30 to 180 sec up to 40 to 45°C. Then it is ground, sieved and added in the amount of 3 to 10% of wheat flour weight. Yeast and/or sugar and/or fat component are also added during dough kneading.
EFFECT: improved pastry quality together with increased productivity and cost reduction.
2 cl, 4 tbl, 2 ex
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