FIELD: food industry.
SUBSTANCE: invention relates to the food industry. The composition of the dough for the production of wheat bread with mushrooms contains baking wheat flour, pressed baking yeast, salt, Shiitake mushrooms, dried at a temperature of 80-85°C to a humidity of 10-12% and crushed to a particle size of 0.5-1.0 mcm, drinking water to provide the humidity of the dough at 43-44%. The initial components are used in the following ratio, wt. %: baking wheat flour of the first grade 61.4-62.9; pressed baking yeast 1.4-1.6; table salt 1.3-1.5; Shiitake mushrooms 3-5; drinking water as calculated.
EFFECT: invention makes it possible to obtain a product of increased nutritional and biological value, of increased quality, with improved physicochemical and organoleptic parameters, having therapeutic and preventive properties.
1 cl, 4 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION OF DOUGH FOR PRODUCTION OF WHEAT BREAD WITH MUSHROOMS | 2018 |
|
RU2670515C1 |
| COMPOSITION OF DOUGH FOR PRODUCTION OF WHEAT BREAD WITH MUSHROOMS | 2018 |
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| RECIPE FOR WHEAT BREAD WITH THE ADDITION OF HEMP FLOUR AND CRUSHED HEMP SEEDS | 2022 |
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| METHOD FOR PRODUCING GRAIN BREAD | 2021 |
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RU2783971C1 |
| COMPOSITION FOR PREPARATION OF DOUGH FOR BAKERY PRODUCTS | 2017 |
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RU2663614C1 |
| 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 |
| METHOD FOR PRODUCING GRAIN BREAD | 2021 |
|
RU2783970C1 |
| METHOD FOR PRODUCTION OF GRAIN BREAD | 2021 |
|
RU2786623C1 |
| METHOD FOR THE PRODUCTION OF WHEAT BREAD | 2021 |
|
RU2804851C2 |
| BREAD PRODUCTION METHOD | 2013 |
|
RU2544928C1 |
