UA108411C2 - Method of producing "tomato" bread of gerontologic purpose - Google Patents

Abstract

The invention relates to a method for the production of bread, which involves preparation of raw materials to production, dough, forming blanks rozstoyuvannya blanks, baking, drying, cooling, cutting layers on slices and packing in bundles, and at the stage of preparation of raw material for the production of walnuts is separated from the shell , core and chop, cheese and rubbed smooth, sugar, sieved flour and meal, after which the cooking stage non yeast dough tomato juice combined with oil, slowly stirred to obtain a homogeneous suspension, add grated cheese on a fine grater cheese and sour , sugar, salt, finely ground walnuts, sesame seeds, stir until smooth, then gradually pour the flour, which is pre-mixed with the meal, while kneading the dough add soda previously redeemed acid solution citric late making dough homogeneous mass combined with well-whipped egg whites and carry out formation, for which the batter is poured into round forms that previously smeared with oil and bake for 15-20 minutes. at a temperature of 190-200 ° C, baked bread stored at 15-20 ° C. The technical result is to obtain loaves with specified structural and mechanical properties (thick consistency), given the functional orientation (Gerontologic purpose), with a balanced composition by weight of proteins, fats, carbohydrates within 1: 0,8-0,9: 2.6 -3.5 and important vitamins, minerals, dietary fiber.