| 摘要 |
<p>The present invention relates to food industry, in particular, to the production of baked articles. The invention aims to improve quality and nutritional value of baked product made of wheat flour by adding fibre, mineral substances and vitamins. The baked product claimed consists of the following components, in kg:@Wheat flour92-94;@Wheat bran6,0-8,0;@Yeast1,0-3,0;@Fat1,5-2,0;@Sugar1,5-3,0;@Salt (NaCl)1,5-2,0;@Additives: @Mineral substances: preparations, containing 62,4-66,0 mg of magnesium (Mg);@preparations, containing 210,0-221,5 mg of calcium (Ca);@preparations, containing 18,1-19,0 mg iodine (I);@vitamins: vitamin D 1,10-1,12 mg; folic acid 68,6-72,4 mg.@The initial dough is characterized by the humidity of 41-75 % and is prepared using half the amount defined above of wheat flour, water and yeast and 6-8 kg of wheat bran. Later, the rest amount of wheat flour, fat, sugar, salt (NaCl), water and minerals and vitamins defined above are added and thus the dough characterized by the humidity o</p> |
