FIELD: food industry.
SUBSTANCE: liquid composition for production of bakery products preparation method thereof and use thereof in food industries is proposed. Above composition contains fermented (s) fraction (and) crushed grain, lactic acid bacteria and optionally yeast where the said lactic acid bacteria are selected from Leuconostoc or lactobacilli; endoxylanase. With that, the said composition is characterized with the content of arabinoxylan oligosaccharides (AXOS) above 8 wt%, preferably higher than 10 wt% (in terms of dry substance), Note here that said AXOS are formed as a result of action of enzymes on the above fraction (s) (and) crushed grain, the said AXOS are characterized with the average polymerization degree from 5 to 50, more preferably from 5 to 35, and even more preferably from 5 to 25.
EFFECT: invention provides for high level of AXOS in products.
23 cl, 5 tbl, 3 ex
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