FIELD: food-processing industry, in particular, production of bread and bakery products from top-grade, first or second-grade flour for mass and prophylactic feeding, including baby's food.
SUBSTANCE: method involves preparing sponge dough; preparing dough on the base of sponge dough and providing fermentation of dough; cutting into doughs; proofing; baking for obtaining ready products; in the course of preparing of dough, additionally introducing polyfunctional additive in the form of powder including vitamins B1; B2; B6; B9; PP, and iron sulfate, potassium iodide, zinc sulfate, calcium carbonate used in predetermined amounts. Additive is introduced in an amount of 0.3-1.5% by weight of flour. Vitamin and mineral accessibility of added micronutrients is enhanced by food substances of bread.
EFFECT: improved quality, increased biological and nutritive value of bread and baking products.
3 cl, 1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING OF BREAD AND BAKERY PRODUCTS | 2002 |
|
RU2246834C2 |
| DOUGH PRODUCTION METHOD | 2011 |
|
RU2472347C1 |
| METHOD FOR PREPARING A BAKERY PRODUCT | 2005 |
|
RU2287279C1 |
| METHOD FOR PRODUCING BAKERY PRODUCTS OF HIGH NUTRITIONAL VALUE WITH LOW ACIDITY | 2023 |
|
RU2809708C1 |
| DOUGH PRODUCTION METHOD | 2011 |
|
RU2470513C1 |
| METHOD OF BUN GOODS PRODUCTION WITH ENHANCED FOOD VALUE | 2018 |
|
RU2681876C1 |
| METHOD OF BAKERY ITEM PRODUCTION | 2007 |
|
RU2333650C1 |
| BAKERY PRODUCT PREPARATION METHOD | 2011 |
|
RU2453115C1 |
| METHOD OF BAKERY ITEM COOKING | 2007 |
|
RU2333646C1 |
| METHOD FOR PRODUCING OF BAKERY PRODUCT | 2005 |
|
RU2300888C1 |
