FOOD COMPOSITION FOR PHYTO BREADS PRODUCTION Russian patent published in 2017 - IPC A21D13/06 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular for the production of waffle breads. The food composition for the phyto breads production comprises wheat flour, egg powder, milk and protein filler, a plant component, a flavour component, baking soda, water, a fat component, and additionally comprises rye flour in the ratio to wheat flour of 1: 1. As the plant component, it comprises the flowering rush rhizomes powder, taken in an amount of 30% from the whole flour mixture. As the milk and protein filling, it comprises dry milk cheese whey. As the flavour component, it contains pan-salt. As the fat component, it contains corn oil. Also, the food composition additionally contains walnut phytoextract. The food composition for the phyto breads production comprises initial ingredients with the following weight ratio, %: wheat flour 11.6-12.0, rye flour 11.6-12.0, flowering rush rhizomes powder 6.96-7.2, dry milk cheese whey 2.8-3.3, egg powder 3.5-4.8, walnut phytoextract 0.6-1.2, corn oil 3.4-3.8 baking soda 0.15-0.30, pan-salt 0.12-0.25, the rest is water. The composition contains the flowering rush rhizomes powder with the particles size of less than 50 microns, obtained by washing rhizomes harvested in November, peeling them from the skin, followed by cutting, drying to the humidity of not more than 5.7%, grinding in a roller crusher, followied by sieving. Moreover, the walnut phytoextract used in the composition is obtained by infusion of crushed walnut fruit in 96% ethanol at the ratio of 1: 1, followed by filtration and evaporation of the infusion to the humidity of 25-27%.

EFFECT: food composition for the phyto breads production, providing the reduction of the product caloric value, the increase in the content of dietary fibers, improving the structural-mechanical and organoleptic characteristics.

3 cl, 1 tbl, 3 ex