FIELD: food industry.
SUBSTANCE: group of inventions relates to food industry, bakery industry, to methods for preparation and compositions of food additives based on vegetable components, in particular food additives for preparation of crackers. Dried bread preparation composition contains prime grade bakery flour, dry bakery yeast, culinary salt and an additional vegetal component in the form of a sphagnum-based food ingredient. Food additive based on sphagnum for composition for preparation of crackers contains a food ingredient produced by grinding dry sphagnum to powder state of 100–200 mcm. Method for preparation of a food additive based on sphagnum includes collection of sphagnum sprouts, their washing in cold water, squeezing, drying at temperature of 20–70 °C till moisture content is equal to 3–10 % and milling to powder state of 100–200 mcm.
EFFECT: group of inventions widens the range of bakery products and food additives for their preparation, having high organoleptic properties, allows to enhance food and biological value of products, in particular for prevention of various intoxications, including heavy metals, and also increases storage life of products and their freshness.
3 cl
