| abstract |
FIELD: food products. n SUBSTANCE: dough is mixed during 7-10 min of oat flour, preliminary fried at the temperature of 70-75°C during 5-6 min seeds of oil flax LM-95, granulated and nongranulated and taken in quantity of 13% to oat flour mass, as well as fructose is taken 20-23% to oat flour mass, melange -18-24% to oat meal flour, margarine, natrium bicarbonate, vinegar essence 3% - 0.5 cm 3 . After mixing dough is formed and baked. n EFFECT: technological cycle reduction, quality improvement of prepared products and increasing of their biological value. n 6 dwg, 5 tbl, 3 ex |