| 摘要 |
FIELD: food industry.SUBSTANCE: invention is related to food industry, in particular, to functional food products manufacture. The method for production of a functional food product includes production of bakery dough by mixing of flour, water, water solution of culinary salt and yeast, dough fermentation, handling, proving and baking of dough pieces; at the dough preparation stage one additionally introduces powder (in an amount of 3-5% of the flour weight) produced from girasol tubers by way of their sorting, washing, rinsing with a carbon dioxide water solution produced by way of carbon dioxide bubbling into water under a pressure equal to 0.1 MPa, girasol tubers dispersion into finely dispersed mass with particle sized 50-60 mcm, the produced mass drying at a temperature of 60-70°C until the moisture content is 6-8%, the dried material cooling to 20-25°C and the cooled dried material milling into particles sized 30-35 mcm.EFFECT: invention allows to impart physiological functional properties to the food product.1 tbl, 2 ex |
