FIELD: bakery industry.
SUBSTANCE: bakery product is made by preparing tea leaves, sourdough and filling, followed by kneading the dough. In this case, the initial components are used at the following ratio, kg per 100 kg of the finished product: sourdough: lactic sourdough 3.5, whole rye flour 7.3, water 4.9; tea leaves: whole meal rye flour 7.6, fermented rye malt 3.3, coriander fruit 0.8 and caraway seeds 0.8 or rosemary leaf 0.8 and basil leaf 0.8, water 20.8; dough: sourdough 15.7, brewing 33.3, whole meal rye flour 32.9, wheat flour (2 grade) 9.5, pressed yeast 0.8, salt 0.5, sugar 3.8, molasses 2.4, water 16 .7; filling: cranberries, or lingonberries, or black currants 16, sugar 4, agar-agar 0.2.
EFFECT: obtaining a dessert rye-wheat bakery product with enhanced antioxidant properties.
1 cl, 1 tbl, 6 ex
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