NUTRITIVE COMPOSITION FOR RYE CRISPY BREADS PRODUCTION Russian patent published in 2013 - IPC A21D13/00 A21D8/00 A23L1/10 A23L1/307 

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 rye flour) 355-365 g of wheat dietary offal, 99-101 g of a bakery mixture for preparation of rye products (consisting of swelling rye, wheat and fried malt flour, wheat gluten, rye brew and a malt extract), 340-345 g of a food fibbers mixture consisting of arabinogalactan, inuline, dietary citrus fibres, 67-68 g of an egg powder source, 14.5-15 g of salt, 9-11 g of lecithin, 1-1.2 g of food soda, 1-1.2 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.

8 cl, 1 ex