| abstract |
FIELD: food industry. n SUBSTANCE: method for manufacturing bakery products of the functional purpose provides for kneading dough, fermenting it at a temperature of 30-35°C for 2.5-3 hours, cutting, moulding, proofing at a temperature of 30-45°C and relative air humidity of 80-85% and baking at a temperature of 180°C for 15-35 minutes. In the method, two kinds of flour - wheat flour and oatmeal - and apple puree are used, at the following component ratio (wt): wheat flour 32, oatmeal 10, apple puree 37.5, sunflower oil 2.5, water 2.0, sugar1.0, yeast 0.6, salt 0.4. n EFFECT: expanding the assortment of bakery products, increasing their food and biological value. n 3 tbl, 1 ex |