FIELD: food industry.
SUBSTANCE: invention relates to the food industry. In the method for producing functional bread, a ferment based on an aqueous extract of elecampane is used in a mixture with rye flaked flour (1:1) and the aqueous infusion of elecampane is British in an amount of 10 % to the weight of the flour, which is added during the batching of the dough.
EFFECT: invention makes it possible to develop a method for the production of bread that has prophylactic properties that increase the resistance of the human body in conditions of significant anthropogenic load, to improve the quality and biological value, to reduce the cost of bread by replacing baker's yeast and industrial fermented sourdough with the yeast natural microflora phyllosphere of elephant British with a high concentration of yeast and lactobacilli, increase the storage time and use rationally the biological resources of local wild-growing raw materials.
1 cl, 3 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARING OF BAKERY PRODUCTS | 2007 |
|
RU2320172C1 |
| METHOD FOR PRODUCTION OF LIQUID BREW BASED ON COMMON HOP SEEDBALL FOR BREAD PREPARATION | 2019 |
|
RU2711783C1 |
| METHOD FOR PRODUCTION OF RYE-AND-WHEAT BREAD BASED ON LIQUID STARTER WITHOUT BREW WITH SOLODISED RYE GRAIN ADDITION | 2012 |
|
RU2509464C1 |
| METHOD FOR PRODUCTION OF BREAD OF RYE AND WHEAT FLOUR MIXTURE WITH ENHANCED NUTRITION VALUE | 2010 |
|
RU2450523C1 |
| METHOD FOR MANUFACTURING BAKERY PRODUCTS | 2016 |
|
RU2634002C1 |
| METHOD FOR PRODUCING OF PAN BREAD "MARIINSKY" | 2004 |
|
RU2259726C1 |
| BREAD PRODUCTION METHOD | 2018 |
|
RU2720763C2 |
| METHOD FOR PRODUCTION OF RYE AND WHEAT FLOUR MIXTURE BREAD WITH ENHANCED NUTRITIVE VALUE | 2012 |
|
RU2486755C1 |
| METHOD OF PRODUCING "DARNITSKY" BREAD | 2004 |
|
RU2257087C1 |
| METHOD FOR PRODUCTION OF BREAD OR BAKERY PRODUCTS | 2010 |
|
RU2434428C1 |
