FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method includes brew preparation from part of flour, water and yeast, brew fermentation and further preparation of dough by mixing brew, water and salt solution with the rest of flour, dough fermentation, handling, proofing and baking of dough semi-products. Before mixing one additionally introduces into the dough a powder of rosehips and ashberries at the components ratio equal to 2.3:1, respectively, in an amount of 1-3% of the flour weight. Before mixing the powder with the other components one preliminarily mixes it with water and vegetable oil. Rosehips and ashberries may be milled into particles sized 20-30 mcm.
EFFECT: invention allows to enhance nutritive value of the ready products, improve dough rheological properties, enhance the ready product quality indices, reduce the dough preparation cycle and increase the ready product storage life.
2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| WHEAT BREAD WITH VITAMIN-MINERAL SUPPLEMENT AND METHOD FOR ITS PREPARATION | 2022 |
|
RU2794791C1 |
| METHOD FOR PREPARING OF BREAD AND BAKERY PRODUCTS | 2002 |
|
RU2258368C2 |
| WHEAT BREAD ENRICHED WITH WILD PLANT RAW MATERIAL | 2019 |
|
RU2722039C1 |
| PRODUCTION METHOD OF BREAD WITH HEALTHFUL PROPERTIES; COMPOSITION FOR PRODUCING BREAD WITH HEALTHFUL PROPERTIES FROM WHEAT FLOUR AND COMPOSITION FOR PRODUCING BREAD WITH HEALTHFUL PROPERTIES FROM MIXTURE OF RYE AND WHEAT FLOUR | 2007 |
|
RU2362304C1 |
| METHOD FOR MANUFACTURING BAKERY PRODUCTS WITH SUCCINIC ACID | 2022 |
|
RU2790727C1 |
| METHOD FOR PRODUCTION OF BREAD OF WHOLE RYE-WHEAT GRAIN FOR FUNCTIONAL ALIMENTATION WITH HONEY AND PRODUCTS OF ASH PROCESSING | 2015 |
|
RU2592550C1 |
| BAKERY PRODUCT COOKING METHOD | 2019 |
|
RU2719726C1 |
| BAKERY PRODUCT PRODUCTION METHOD | 2023 |
|
RU2819539C1 |
| METHOD FOR PREPARING OF BAKERY PRODUCTS | 2007 |
|
RU2320172C1 |
| LENTIL BREAD PRODUCTION METHOD | 2012 |
|
RU2519859C2 |
