FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Dough preparation composition for bakery products contains 1st grade wheat flour, baked yeast, salt, a serum-polysaccharide fraction, which is pre-fermented with Lactobacillus plantarum, and drinking water. Initial components are used in the following ratio by weight, kg: wheat flour, 1st grade 100, baked yeast 1.1, salt 1.2, fermented whey-polysaccharide fraction 30–40 % of the amount of water, drinking water according to the calculation to a humidity of 45 %.
EFFECT: invention allows to obtain bakery products of preventive purpose, to improve quality, to increase nutritional value and to increase the shelf life of finished products.
1 cl, 4 tbl, 4 ex
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