METHOD OF ENRICHING BAKERY PRODUCTS WITH PROTEIN

摘要

FIELD: food industry. ^ SUBSTANCE: invention is related to food industry and is a method for enriching bakery products with protein. The method involves addition of leukosin to the bakery products recipe in an amount of 1 - 3.5% of the recipe initial components weight. ^ EFFECT: invention enables production of bakery products with improved organoleptic characteristics containing the required amino-acids and vitamins as well as products hardening retardation and bakery products production simplification. ^ 11 tbl, 5 ex