COMPOSITION FOR PREPARATION OF DIETARY WHEAT-AND-RYE BREAD Russian patent published in 2010 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to production of wheat-and-rye bread for dietary food purpose; it is enriched with physiologically active additives and possesses functional and preventive properties. The proposed composition contains baker's medium rye flour in an amount of 50.0-50.6 kg, baker's first grade wheat flour in an amount of 24.4-25.3 kg, baker's second grade wheat flour in an amount of 24.7-25.0, baker's compressed yeast in an amount of 0.5-0.6 kg, culinary edible salt in an amount of 1.80 - 1.86, a source of mineral and biologically active substances represented by laminal-biogel in an amount of 5.0-5.5 kg, and water in an amount providing for a 46.5-47.0% humidity of the dough. The proposed invention allows to positively affect the condition of human gastrointestinal tract including anti-inflammatory, spasmolytic and regenerating action.

EFFECT: product improves gut organisms condition, lowers the level of cholesterin and sugar in blood with simultaneous enhancement of organoleptic properties of the bread baked.

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