| 摘要 |
In the present invention, there is disclosed a bakery and cereal product with protective factor against free radicals contains a product based on foodstuff lecithin and foodstuff starting materials, half-finished products or products being selected from the group consisting of fruit, vegetable, pulses, cereals, and spice containing native antioxidants soluble in fats, in which these antioxidants are dispersed in the form of emulsion and liposomes. Process for preparing such product is characterized in that the foodstuff starting materials, half-finished products or products containing fat-soluble native antioxidants and being subjected to heating up to the temperature of 100 degC and disintegration by grinding or pressing, are homogenized with the addition of 0.1 to 10 percent by weight of lecithin, whereupon the obtained homogenized product is introduced either in fresh state or after preservation directly into dough or is mixed with water to prepare dough. Product homogenization is carried out in a device analogous to a mixer, a cutter or a colloid mill, whereby the antioxidants bind in the formed fine emulsion and liposomes. |
