FIELD: food industry.
SUBSTANCE: invention relates to the food industry, in particular to the production of enriched bakery products. The chicory bread includes the highest grade baking wheat flour, compressed baker's yeast, edible table salt, granulated sugar, crushed dried chicory roots, 1% ascorbic acid solution and water. At the same time, the initial components are used at the following ratio per 100 kg of baking wheat flour of the highest grade, kg: compressed baking yeast - 2.9-3.1, table salt - 1.2-1.4, granulated sugar - 2.4 -2.6, dried crushed chicory roots - 2.2-2.8, ascorbic acid solution 1% - 1.4-1.6, water - by calculation.
EFFECT: invention makes it possible to obtain enriched products with improved physical, chemical and organoleptic quality indicators.
1 cl, 1 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR MAKING WHEAT BREAD | 2023 |
|
RU2818581C1 |
| BREAD ENRICHED WITH VEGETABLE PROTEIN | 2022 |
|
RU2793253C1 |
| BAKERY PRODUCT | 2018 |
|
RU2698968C1 |
| BAKERY PRODUCT “TIMLEN” | 2017 |
|
RU2658665C1 |
| METHOD OF COOKING BREAD | 2017 |
|
RU2663322C1 |
| "AMARANTH" BREAD | 2015 |
|
RU2616840C1 |
| "AKADEMICHESKY" BREAD | 2014 |
|
RU2564762C1 |
| METHOD OF BREAD BAKING | 2010 |
|
RU2435404C1 |
| BAKERY COMPOSITION OF PREVENTIVE PURPOSE | 2016 |
|
RU2639977C1 |
| 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 |
