| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to food industry. The method involves kefir fungi biomass product introduction at the stage of brew preparation or dough kneading in the form of a homogenous solution in an amount of 2-10 kg of kefir fungi per 100 kg of flour. The homogenous solution is prepared by way of kefir fungi mixing with water at a ratio of 1:2-4 and heating up to 60-80°C with continuous stirring during 10 minutes.EFFECT: invention allows to manufacture bread bakery products with increased nutritive value.2 tbl, 4 ex |
