METHOD FOR PRODUCING HIGH NUTRITIONAL VALUE AND HIGH QUALITY BAKERY PRODUCTS

摘要

FIELD: food industry.;SUBSTANCE: invention relates to food industry. Method comprises preparing biologically active water obtained by mixing 40 to 400 parts of tap water with 1 to 2 parts of a mixture prepared by mixing dried black or blue clay with 0.0005–0.003% sodium silicate solution in 10 % formic acid at a ratio of clay and sodium silicate solution from 1.0:1.5 to 1.0:2.0, maturation of the resultant suspension to obtain a precipitate and then separating the resultant biologically active water. Dough from flour, food table salt, resultant biologically active water, baking yeast, complex of biogenic metal aquachelates with organic ligands and other components of the formulation is further kneaded, fermented, cut, proofed and products are baked. Mineral salts are used as biogenic metals Mg, Mn, Cu, Zn in amount from 80 to 120 mg, from 1.0 to 1.5 mg, from 1.1 to 1.5 mg, from 3.0 to 5.0 mg, respectively, vitamins are used as organic ligands B1, B3, B5, B6, Bc in amount from 0.3 to 0.5 mg, from 1.5 to 2.5 mg, from 3.0 to 7.0 mg, from 0.5 to 0.7 mg, from 0.05 to 0.07 mg, respectively, based on 100 g of flour in the dough.;EFFECT: invention provides improved breed organoleptic and physicochemical properties, increased nutritional value.;4 cl, 1 tbl, 5 ex