FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves kefir fungi biomass product introduction at the stage of brew preparation or dough kneading in the form of a homogenous solution in an amount of 2-10 kg of kefir fungi per 100 kg of flour. The homogenous solution is prepared by way of kefir fungi mixing with water at a ratio of 1:2-4 and heating up to 60-80°C with continuous stirring during 10 minutes.
EFFECT: invention allows to manufacture bread bakery products with increased nutritive value.
2 tbl, 4 ex
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| BREAD PREPARATION METHOD (VERSIONS) | 2011 |
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| METHOD FOR PRODUCING SCALDED BAKERY FOODS | 1996 |
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RU2109447C1 |
| METHOD OF PRODUCING BREAD | 0 |
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SU867352A1 |
