FIELD: food industry.
SUBSTANCE: one proposes rich bakery product preparation method involving kneading dough of prime grade wheat flour, pressed bakery yeast, food culinary salt, milk whey, a sugar-containing component, a fat-containing component and drinking water; the sugar-containing component is represented by tagatose - sugar substitute; the fat-containing product is represented by food bone fat; dough is prepared at the following ratio of the recipe components, g per 100 g of wheat flour: prime grade wheat flour - 100.0; pressed bakery yeast - 3.0; food culinary salt - 1.3; milk whey - 10.0; tagatose - 9.2; food bone fat - 7.0; drinking water - as per calculation.
EFFECT: invention allows to obtain products with functional properties and ensures enhancement of porosity, specific volume, aroma and antioxidant activity of the ready product.
2 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING OF WHEAT HARDTACK PASTRY PRODUCT AND WHEAT HARDTACK PASTRY PRODUCT PREPARED BY THE SAME METHOD | 2004 |
|
RU2257093C1 |
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| PRODUCTION METHOD FOR SCONE BISCUITS "KREPYSH" | 2008 |
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RU2381654C1 |
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RU2654790C2 |
| "SERDECHNY" BREAD PREPARATION METHOD | 2013 |
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RU2543284C2 |
| METHOD FOR PRODUCING OF LONG NOTCHED LOAFS | 2004 |
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| METHOD FOR PRODUCING OF MILK HARDTACKS AND MILK HARDTACKS PRODUCED BY METHOD | 2004 |
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RU2259736C1 |
| COMPOSITION FOR PRODUCTION OF WHEY CONTAINING RUSK PRODUCTS AND SUSHKI | 2018 |
|
RU2732030C2 |
| METHOD FOR PRODUCING OF UKRAINIAN HARDTACKS AND UKRAINIAN HARDTACKS PRODUCED BY METHOD | 2004 |
|
RU2259737C1 |
| "AKADEMICHESKY" BREAD | 2014 |
|
RU2564762C1 |
