FIELD: food industry.
SUBSTANCE: method includes the steps of dough kneading and fermenting, forming, proving and baking of test pieces. At the kneading stage, brewed sesame flour in an amount of 7% of the mass of wheat flour is added to the semi-finished product, in addition to the prescription components. The process line for obtaining of bakery products with increased food and biological value includes dispensers for loose and liquid components, a dough kneading machine, a dough dish, a dough dish tumbler, a conveyor for fermentation, a separating and rounding machine, a belt conveyor, a table, a universal unit for final proofing and an oven.
EFFECT: improved quality of bakery products due to increased food and biological value.
1 dwg
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