Promising unconventional plant raw materials for food production

Open Access

Table 6.

Recipe and modes of dough testing process

Name of raw materials, semi‐finished goods and process indicators	Raw material consumption and process parameters
Wheat flour bakery top grade, kg	88‐94^*
Bakery yeast extruded, kg	1.5
Food salt, kg	1.3
Composite blend, kg	6‐12^**
Water, kg	by calculation
Initial temperature, °C	27.0
Duration fermentation, min	180.0
The acidity is final, hail, no more than	4.0

Note: – intervals of prescription composition are given depending on the type and dosage of mixtures;

^**

– batching intervals of mixtures depending on their composition.

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