FIELD: food industry.
SUBSTANCE: method for the production of rusks with enhanced nutritive value, characterized by the fact that the dough is prepared by the straight dough method from wholemeal wheat flour, pressed baking yeast, food table salt, granulated sugar, whey, mustard oil and drinking water at the rate of the dough humidity of 41.5%, the dough fermentation is carried out for 90 min; 20 min before the end of the fermentation process, flax seeds are introduced in the dough, the fermented dough is subjected to cutting, proofing for 50-55 min, and baking for 15-20 min at 200-220°C; baked rusk plates are held for 8-10 hours; then they are cut into slices, and the rusks are dried for 15-17 minutes at 170-180°C; the dough is prepared at the following ratio of the formulation components, kg per 100 kg of flour: wholemeal wheat flour - 100.0; pressed baking yeast - 2.6; food table salt - 1.0; granulated sugar - 10.0; whey - 15.0; mustard oil - 3.0; flax seeds - 5.0; drinking water - with respect to the dough humidity of 41.5%.
EFFECT: invention allows to improve the quality of finished products, to increase the nutritive value, to reduce the sugar content and the energy value, to intensify the production process, to impart preventive orientation to the product.
3 tbl, 2 ex
