COMPOSITION OF DOUGH FOR PRODUCTION OF WHEAT BREAD WITH MUSHROOMS Russian patent published in 2019 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: dough for the production of wheat bread with mushrooms contains baking wheat flour, pressed baker's yeast, salt, Reishi mushroom, dried at a temperature of 80–85 °C up to 10–12 % moisture content and crushed to a particle size of 0.5–1.0 microns, drinking water, taken to the dough moisture is 43–44 %, with the following ratio of components, wt.%: wheat flour of the first grade – 61.4–62.9; pressed baker's yeast 1.4–1.6; salt – 1.3–1.5; Reishi mushroom 2–4; drinking water – by calculation.

EFFECT: invention allows to obtain a product of increased nutritional and biological value, improved quality, improved organoleptic characteristics, with therapeutic and prophylactic properties, keeping these properties unchanged during storage.

1 cl, 4 tbl, 1 ex