FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to a method for production of bread sticks for dietary meals. Dough is prepared by a non-sponge method: dough is mixed with moisture content of 38 % and delivered for fermentation during 60 minutes. Dough is rolled out and moulded in the form of sticks 120 mm long and 8–12 mm wide. Then one performs proofing for 30 minutes. After that it is baked for 8–10 minutes at 200–210 °C. Dough is prepared at the following content of initial components, kg per 100 kg of flour mixture: first grade bakery bread - 85.0; paste flour - 15.0; baker's compressed yeast - 2.4; sunflower oil - 10.8; commercial culinary salt - 1.6; water with due allowance for dough moisture content of 38 %.
EFFECT: invention allows to increase the range of products for dietary nutrition, improve the ready product quality, enhance nutritive and biological value, increase the food fibre content in products, increase vitamins and mineral substances content and extend the products storage life.
1 cl, 1 tbl, 2 ex
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