FIELD: food industry.
SUBSTANCE: invention relates to the food industry. The high-protein mixture for the production of bakery products contains first-grade wheat flour, dry wheat gluten, salt, white sugar, sesame flour, whey protein isolate, soy protein isolate. The components are used at the following ratio, wt. %: first-grade wheat flour 76.6-90.4, dry wheat gluten 0.6-1.6, salt 1.2-1.3, white sugar 1.5-1.6, sesame flour 2.1-6.3, whey protein isolate 2.1-6.3, soy protein isolate 2.1-6.3.
EFFECT: invention provides a high protein content and improves the organoleptic and physico-chemical quality indicators of bakery products.
1 cl, 1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITE MIXTURES FOR PRODUCTION OF BAKERY PRODUCTS INTENDED FOR BABY FOOD | 2019 |
|
RU2759223C2 |
| METHOD FOR PRODUCTION OF BAKERY PRODUCTS FOR NUTRITION OF ELDERLY PEOPLE | 2016 |
|
RU2628399C1 |
| METHOD FOR PRODUCTION OF FORTIFIED BAKERY PRODUCT | 2024 |
|
RU2826457C1 |
| METHOD FOR PRODUCTION OF A WHEAT BAKERY PRODUCT WITH AN AMARANTH ENRICHER | 2018 |
|
RU2689535C1 |
| BAKERY CONCENTRATE MIXTURE (VERSIONS) | 2019 |
|
RU2706484C1 |
| FLOUR MIXTURES COMPOSITIONS FOR PRODUCTION OF BAKERY PRODUCTS INTENDED FOR ALIMENTATION OF SPORTSMEN (VERSIONS) | 2018 |
|
RU2698670C1 |
| BREAD ENRICHED WITH VEGETABLE PROTEIN | 2022 |
|
RU2793253C1 |
| DIABETIC MIXTURE FOR BAKERY PRODUCTS USING BUCKWHEAT FLOUR (VERSIONS) | 2010 |
|
RU2434438C1 |
| METHOD FOR PRODUCTION OF BAKERY PRODUCT FROM MIXTURE OF RYE AND WHEAT BAKERY FLOUR WITH LONG SHELF LIFE FOR ASTRONAUTS RATION | 2024 |
|
RU2826052C1 |
| BAKERY PRODUCT PRODUCTION METHOD | 2022 |
|
RU2814833C1 |
