METHOD FOR MANUFACTURING PHYTO LOAVES Russian patent published in 2017 - IPC A21D13/06 

FIELD: food industry.

SUBSTANCE: egg powder, dry milk cheese whey, lecithin, food soda, salt and 20% of water amount are prepared and mixed. The rest of water, 50% of the mixture of wheat flour and amaranth roasted seed flour taken at the ratio to wheat flour of 1:4 are added and stirred. The rest of the flour and a vegetable filler represented by the mixture of powdered dried chokeberry and elderberry berries and medlar leaves, taken at the ratio of 2:1:1, are introduced. Dough is kneaded for 15 minutes. It is batched to the surface of moulds. Baking is carried out for 3-3.5 minutes at a temperature of 180-200°C. Cooling and drying are carried out for 25-35 minutes. Wherein the following ratio of the initial components is used, wt %: mixture of amaranth roasted seed flour and wheat flour - 24-32; egg powder - 3.7-4.8; dry milk cheese whey - 6.5-9.2; vegetable filler - 3.6-4.8; lecithin - 2.2-3.4; food soda - 0.15-0.25; salt - 0.1-0.3; water - the rest.

EFFECT: reducing the caloric content of the product, increasing the dietary fiber content, improving rheological dough indices and organoleptic indices - the appearance and colour of finished products.

3 cl, 1 tbl, 3 ex