PROBIOTIC BREAD AND METHOD OF ITS PRODUCTION

摘要

The invention relates to a probiotic bread containing at least 1 x 10⁷ CFU/g bread viable probiotic bacteria. The present invention also discloses a method of preparing said probiotic bread. The process comprises the steps of (1) baking a bread and allowing it to cool, (2) injecting into the bread a liquid sour dough comprising viable bacteria.