FIELD: food industry.
SUBSTANCE: invention is related to food industry and is a method for enriching bakery products with protein. The method involves addition of leukosin to the bakery products recipe in an amount of 1 - 3.5% of the recipe initial components weight.
EFFECT: invention enables production of bakery products with improved organoleptic characteristics containing the required amino-acids and vitamins as well as products hardening retardation and bakery products production simplification.
11 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PREPARATION OF DOUGH FOR BAKERY PRODUCTS (VERSION) | 2011 |
|
RU2483548C2 |
| METHOD FOR BAKERY ARTICLES PRODUCTION | 0 |
|
SU1796112A1 |
| METHOD FOR PRODUCTION OF BREAD BAKERY PRODUCTS OF WHEAT FLOUR | 2011 |
|
RU2485782C1 |
| BABY BUN PREPARATION METHOD | 2011 |
|
RU2483549C2 |
| "ISTOK" ROLL MAKING METHOD | 2007 |
|
RU2345532C1 |
| METHOD FOR PRODUCTION OF ENRICHED BAKERY PRODUCTS (VERSIONS) | 2014 |
|
RU2561442C1 |
| METHOD AND COMPOSITION FOR IMPROVEMENT OF BAKERY PRODUCTS CHEWING EASINESS | 2009 |
|
RU2516288C2 |
| METHOD FOR PREPARING OF BREAD AND BAKERY PRODUCTS FROM WHEAT FLOUR | 2005 |
|
RU2298924C2 |
| METHOD FOR PRODUCTION OF A WHEAT BAKERY PRODUCT WITH AN AMARANTH ENRICHER | 2018 |
|
RU2689535C1 |
| METHOD OF MANUFACTURING BREAD "OSENNIY POTSELUY" | 2008 |
|
RU2387134C1 |
