IRON-ENRICHED DARK BREAD WITH OLIGOFRUCTOSE AND PROCESS FOR PREPARING THE SAME

摘要

The invention relates to a dark bread product entiched with soluble fibres and iron and to a process for preparing the same. According to the invention, the product comprises 47.35% carbohydrates, 4.22% fibres, 9.87% proteins, 1,22% lipids and 2.70% iron, having an energy value of 248.30 kcal/100 g. The process, as claimed by the invention, comprises the stages of dough preparation by the indirect method, from dark wheat flour, oligofructose, ferrous lactate, yeast, edible salt and water, fermentation. shaping as oblong loafs, rising for 30...35 min at a temperature of 30...32°C and relative humidity of air of 65...70% and then baking the fermented dough in steam environment, at a temperature of 230...240°C, for 25...30 min.