FIELD: food industry.
SUBSTANCE: invention relates to food industry. The composition contains prime grade baking wheat flour, dried bakery yeast, sugar sand, culinary food salt, "Kalifen" biologically active additive and drinking water taken as per the calculation for the dough moisture content to be 46%±(0.5-1.0). According to the second version, the composition contains "Eklikit" biologically active additive; according to the third version, the composition contains "Diprim" biologically active additive.
EFFECT: invention allows to improve organoleptic indices such as porosity, condition of bread surface, taste and aroma as well as to increase height and shape stability of bakery products and to increase content of polyphenol compounds.
5 tbl, 3 ex, 1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PREPARATION OF DOUGH FOR WHEAT BREAD "ZHEMCHUZHNY" | 2010 |
|
RU2455827C2 |
| COMPOSITION FOR PREPARATION OF DOUGH FOR WHEAT BREAD "PRIMORYE" | 2010 |
|
RU2455828C2 |
| COMPOSITION TO MAKE DOUGH FOR WHEAT BREAD "SEAFOOD" | 2009 |
|
RU2399209C1 |
| METHOD OF BUN PRODUCTION | 2017 |
|
RU2651289C1 |
| BAKERY PRODUCT PREPARATION METHOD | 2013 |
|
RU2545766C1 |
| METHOD FOR BAKERY ARTICLES PRODUCTION | 0 |
|
SU1796112A1 |
| METHOD FOR PRODUCTION OF DIETARY RYE-AND-FLAX BAKERY PRODUCT | 2014 |
|
RU2561930C1 |
| METHOD FOR MANUFACTURING BAKERY PRODUCTS | 2016 |
|
RU2629293C1 |
| METHOD OF MANUFACTURING RICH BAKERY PRODUCTS | 2007 |
|
RU2366185C2 |
| METHOD FOR PREPARATION OF MINI BUNS WITH SWEET POTATO AND CHEESE FILLING CULINARY PRODUCT | 2020 |
|
RU2741835C1 |
