| 摘要 |
Invention herewith described refers to the process for making a dietary bakery product and the product in the shape of flax seed bars obtained thereby. The dietetic bakery product is obtained in a technological process for production according to this invention, which is done in three phases. The first phase is the preparation of a mushy mass of wet processed and mixed integral wheat and rice flour, oat flakes (as a base) with a maximum humidity of 15%. In the second phase, mixing of vegetable fat, sesame seeds, flax seeds, yellow pea flour, creeping thyme macerate and sea salt is performed in order to unite the mass into a solid dough mass. In the third stage, the solid dough is stretched, cut into rectangular bars that are dried by baking at a temperature of 110 to 130 degrees for 30 to 50 minutes.By chemical analysis of 100 grams of the finished product, preferably in the form of flax bars, it was found that the percentage ratio of the most important quality parameters and quality of the product are as follows:Proteins up to 12 mas%Fats up to 18 mas%Carbohydrates up to 70 mas%while the energy value of finished products is 465 to 475 kcal. The nutritional properties of products are evident from the fact that the total amount of dietary fibre in the product is about 20%.
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