Abstract
Improvement of bakery products with the use of local plant ingredients is of great theoretical and practical interest; create opportunities for expanding the range, improving the quality, nutritive and biological value of the end product. Cooked rolls comprises linseed flour, rice flour, rye flour, oat flour, wheat flour, milk, eggs, butter, yeast, sugar and salt. Pre-weighed yeasts and sugar put into the mixing bowl and mixed while pouring warm milk. Each type of flour was sieved to remove bran particles and oxygen enrichment, then weighed and mixed together according to recipe formulation. For making dough mixed flour, milk, eggs, butter, sugar and salt were loaded to the mixing bowl and kneaded for 7-9 min. After kneading the dough was proofed for 2.0-2.5 h at 30-35 C and rolled into small balls. Then it was baked for 20 min at the temperature of 180 °C. The physical and chemical characteristics of cooked rolls were as follows: moisture 43%, acidity 5.0; grain 60%; protein 9.2%, fat 6.8%, carbohydrates 50.3%, energy value 301 kсal.