The manufacture of bakery products from triticale flour

Abstract

The process includes the preparation of dough from triticale flour, compressed yeast, salt, sugar, whey, fat-soluble extract of sea buckthorn (Hippophae rhamnoides L.) or rosehip (Rosa canina L.) or mountain ash (Sorbus aucuparia) fruits and water, kneading, fermentation at a temperature of 25...27 °C for 90...180 min, division, shaping, fermentation for 40...60 min, at a temperature of 38...40 °C, baking, whey and fat-soluble extract are taken in quantities of 5...30% and 0.5...2.5% by weight of the flour, the fat-soluble extract being obtained by mixing the respective powder with a granularity of 10...70 µm, with sunflower oil, in the respective ratio 1: (12-20), ultrasonic extraction at the frequency 35 kHz, temperature 20...45°C, for 0.5...1.5 hours and vacuum filtration.