FIELD: food industry.
SUBSTANCE: wheat bread is made of prime grade wheat flour, dry fast-acting yeast, water, culinary salt, dried nettle leaves powder with particle size of 0.1 mm and powdered rosehip fruits with particle size of 0.1–0.15 mm, with the following ratio of initial components, wt.%: prime grade wheat flour – 57.7, fast dry yeast – 1.7, nettle leaves powder – 1.7, dried rosehip fruits powder – 3.5, culinary salt – 0.8, water – 34.6.
EFFECT: invention allows to manufacture a product with improved organoleptic properties and vitamin composition with reduced caloric content.
1 cl, 2 tbl, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| BAKERY COMPOSITION OF PREVENTIVE PURPOSE | 2016 |
|
RU2639977C1 |
| WHEAT BREAD WITH VITAMIN-MINERAL SUPPLEMENT AND METHOD FOR ITS PREPARATION | 2022 |
|
RU2794791C1 |
| METHOD FOR PRODUCTION OF ENRICHED BREAD WITH IMPROVED CONSUMER PROPERTIES | 2023 |
|
RU2820299C1 |
| BAKERY PRODUCT COOKING METHOD | 2019 |
|
RU2719726C1 |
| PRODUCTION METHOD OF BREAD WITH HEALTHFUL PROPERTIES; COMPOSITION FOR PRODUCING BREAD WITH HEALTHFUL PROPERTIES FROM WHEAT FLOUR AND COMPOSITION FOR PRODUCING BREAD WITH HEALTHFUL PROPERTIES FROM MIXTURE OF RYE AND WHEAT FLOUR | 2007 |
|
RU2362304C1 |
| COMPOSITION FOR MANUFACTURING DOUGH FOR BAKERY FOODS | 2006 |
|
RU2316965C1 |
| METHOD FOR PREPARING OF BREAD AND BAKERY PRODUCTS | 2002 |
|
RU2258368C2 |
| BAKERY PRODUCT PRODUCTION METHOD | 2010 |
|
RU2465772C2 |
| METHOD OF PRODUCTION OF BREAD WITH ADDITION OF HOP CONES | 2017 |
|
RU2674613C1 |
| COMPOSITION FOR MANUFACTURING DOUGH FOR BAKERY FOODS | 2006 |
|
RU2316964C2 |
