FIELD: food industry.
SUBSTANCE: invention is related to food industry, in particular, to the food-concentrate and bakery branches. The nutritive composition contains (per 100 g of wheat flour) 340-345 g of dietary wheat offal, a food fibres mixture including arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of food salt, 9-11 g of liquid soya lecithin, 4-6 g of a bread improver with components of malt, enzymes and glucose, 0.8-1 g of food soda and 0.8-1 g of citric acid.
EFFECT: invention allows to find an optimum formula of the said food product suitable for consumption by a wide consumer group suffering from adiposity and diabetes.
9 cl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| NUTRITIVE COMPOSITION FOR RYE-AND-WHEAT CRISPY BREADS PRODUCTION | 2012 |
|
RU2500109C1 |
| NUTRITIVE COMPOSITION FOR RYE CRISPY BREADS PRODUCTION | 2012 |
|
RU2500110C1 |
| ENRICHED RYE-WHEAT WAFFLE CRISP BREADS | 2020 |
|
RU2732439C1 |
| BREAD COMPOSITION FOR FUNCTIONAL ALIMENTATION (VERSIONS) | 2014 |
|
RU2557421C1 |
| PANNED BREAD FOR FUNCTIONAL ALIMENTATION (VERSIONS) | 2014 |
|
RU2557419C1 |
| CRISP BREAD PREPARATION METHOD | 2023 |
|
RU2823314C1 |
| COMPOSITION AND METHOD FOR PRODUCTION OF OATMEAL SPICE CAKES WITH USAGE OF PREVENTIVE ADDITIVE IN ARABINOGALACTAN | 2011 |
|
RU2460303C1 |
| METHOD FOR PRODUCING CRISP BREADS | 2016 |
|
RU2625573C1 |
| DOUGH COMPOSITION AND BAKED GOODS PRODUCTION METHOD | 2011 |
|
RU2466540C1 |
| COMPOSITION FOR PRODUCTION OF GRAIN EXTRUDED PRODUCT OF TYPE OF CRISPY BREADS | 2015 |
|
RU2609330C1 |
