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The method is providing for kneading the dough consisting of the flour, yeast, and salt, with following fermentation, holding and baking. At the stage of kneading rye-malt extract is used, its content being 3.0-7.0% of the total flour mass in the dough mixture. Способ производства хлеба предусматрив...

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Hauptverfasser:	Drobot Vira Ivanivna, Sylchuk Tetiana Anatoliivna
Format:	Patent
Sprache:	ukr
Online-Zugang:	Volltext bestellen
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