FIELD: food industry.
SUBSTANCE: group of inventions is related to bakery industry. The first invention object is bread containing bread improving agent containing fermented soya protein, fermented by lactic acid bacteria and yeasts. Furthermore, mentioned bread improving agent is added in quantity from 0.35 to 3.5 weight parts from soya dry substance content to 100 weight parts of bread grain flour. The second invention object is bread production method providing for mixing of fermented soya protein, obtained by fermentation by lactic acid bacteria and yeasts with bread grain flour for dough preparation. Furthermore, fermented soya protein is added in quantity from 0.35 to 3.5 weight parts from soya dry substance content to 100 weight parts of bread grain flour.
EFFECT: bread has attractive yeasty aroma and keeps mild formation for a long time, bread production time is reduced.
7 cl, 4 tbl, 11 ex
| Title | Year | Author | Number |
|---|---|---|---|
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|
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| BREAD-BAKING IMPROVER | 2006 |
|
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| METHOD FOR PRODUCING OF SCALDED BREAD "BOIARSKY" | 2004 |
|
RU2266004C1 |
| BREAD PRODUCTION METHOD | 2002 |
|
RU2231954C2 |
