UA104091C2 - Method for making dietetic wheat bread - Google Patents

Abstract

A method for making dietetic wheat bread includes a liquid half-finished product by means of mixing water and a milk product, preparing dough on the basis of the obtained liquid half-finished product while adding flour, yeast, salt and the amount of residual water, fermenting the dough, dividing thereof, proofing the dough half-finished products and the following baking thereof. While preparing the liquid half-finished product, the dry milk product "Kosmol" is used as the milk product in an amount of 5-15 % of weight of flour, which is diluted with water of a temperature of 60-70 °C at a hydromodule 1:(4-5), and the obtained suspension is added to a bran-fat mixture, prepared preliminary, which consists of 3-5 % wheat bran of flour weight, 2-3 % vegetable oil of flour weight, heated up to a temperature of 60-70 °C, mixed and kept in the course of 15-20 minutes, then the prepared liquid half-finished product is homogenized for 5-7 minutes and delivered for dough kneading, which is carried out at a specific energy consumption of 25-40 J/g dough.