Procedeul include pregătirea aluatului din făină de triticale, drojdie comprimată, sare, zahăr, zer, extract liposolubil din fructe de cătină sau măceş, sau scoruş şi apă, frământarea, fermentarea la temperatura 25...27°C timp de 90...180 min, divizarea, modelarea, dospirea timp de 40...60 min, la temperatura 38...40°C, coacerea, zerul şi extractul liposolubil se iau în cantităţi de 5…30% şi 0,5…2,5% raportate la masa făinii, extractul liposolubil fiind obţinut la amestecarea pudrei respective cu granulozitatea 10...70 μm, cu ulei de floarea soarelui, în raport respectiv 1:(12-20), extragerea prin metoda ultrasonoră la frecvenţa 35 kHz, temperatura 20…45°C, timp de 0,5…1,5 ore şi filtrare în vid.
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.
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States