FIELD: food processing industry, in particular bakery production.
SUBSTANCE: claimed composition contains peeled rye flour, wheat bran, salt, inuline powder 5 %, dry stevia leave 0.6 %, and succinic acid 0.08 % respectively based on flour mass.
EFFECT: product with increased content of food fibers, decreased caloricity, functionality and improved structural and mechanical properties.
3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR RYE FLAT CAKE PREPARATION | 2010 |
|
RU2450524C2 |
| METHOD FOR PREPARING OF "KALININSKY" BREAD WITH WHEAT GRITS | 2002 |
|
RU2262853C2 |
| MULTICOMPONENT BREAD BAKERY MIXTURE | 2014 |
|
RU2552720C1 |
| METHOD FOR PREPARING OF BAKERY PRODUCTS | 2007 |
|
RU2320172C1 |
| METHOD FOR PRODUCTION OF BAKERY PRODUCT FOR DIETARY ALIMENTATION | 2012 |
|
RU2492654C1 |
| PRODUCTION METHOD OF WHEAT-RYE BREAD | 2015 |
|
RU2622671C2 |
| METHOD FOR PREPARATION OF THICK STARTER FOR BREAD WITH RYE FLOUR USAGE | 2013 |
|
RU2543259C2 |
| METHOD FOR MANUFACTURING BAKERY PRODUCTS WITH SUCCINIC ACID | 2022 |
|
RU2790727C1 |
| METHOD FOR PRODUCING OF SCALDED BREAD "BOIARSKY" | 2004 |
|
RU2266004C1 |
| BREAD PREPARING METHOD | 2000 |
|
RU2183061C1 |
