FIELD: food-processing industry.
SUBSTANCE: probiotic composition for introducing into dough food product contains living or vital yeast and at least one fat having melting temperature above 20 C. Introduced into crude dough before thermal processing, said composition imparts thermal stability to yeast contained in dough on preparing of food product. Food product may contain fillers and/or coatings. After thermal processing, dough contains from 104 to 109 of living or vital yeast, and product obtained contains probiotic amount of yeast exceeding 102 CFU/g.
EFFECT: increased efficiency by imparting increased thermal stability to yeast during preparing of food product.
17 cl, 4 tbl, 5 ex
