| abstract |
FIELD: food-processing industry, in particular, baking industry. SUBSTANCE: method involves introducing condensed or dry whey into receipt mixture containing flour, yeast, salt, water, with amount of condensed or dry whey being 4-6% and 3-4%, respectively, of the total weight of flour; additionally introducing powdered apple syrup semifinished product in an amount of 1-5% of total weight of flour. Powdered apple syrup semifinished product is obtained by spray drying of mixture of apple pulp and starch syrup used in the ratio of (8-10):1 at temperature of 165-185 C. EFFECT: improved structure and increased food value of bread. 2 cl, 2 tbl, 7 ex |