FIELD: food-processing industry, in particular, bakery and confectionery industry, more particular, preparing of farinaceous products using biologically active additives.
SUBSTANCE: method involves kneading dough from wheat flour, rye flour or mixture thereof; forming products; introducing chitosan or chitosan derivatives at kneading stage in an amount of 0.005-4.0 kg per 100 kg of flour. Method allows nutritive properties and qualitative characteristics to be kept in farinaceous products.
EFFECT: increased prophylactic value of farinaceous products by introducing into dough biologically active additives of animal origin such as chitosan or derivatives thereof rendering curing and prophylactic effect upon individual's organism.
5 ex
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