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 or rosehip fruit, or mountain ash 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.