FIELD: food industry.
SUBSTANCE: method implies that bakery dough mixture is added with enzymatic agent - lysozyme - in amount 0.05% of total flour weight. It effectively prevents development of spore-forming bacterium Bacillus subtilis and Bacillus mesentericus that are potato disease agents, resulted in increased crumb porosity and product specific volume.
EFFECT: prevention of potato disease for bakery products.
2 tbl, 3 ex
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