METHOD FOR PRODUCTION OF FOOD PRODUCTS WITH INCREASED CONTENT OF BALLAST SUBSTANCES AND COMPOSITION

摘要

FIELD: production of extruded products, yeastless and yeast-containing baked goods. SUBSTANCE: method involves preparing the wheat bran by moistening it with a part of used water up to 25-35% of moisture, ageing for 20-40 min, mixing with fat component, heating the mixture up to temperature 70-100 C and its ageing at the same temperature for 2-10 min. Maximum size of particles is not more 1000 micrometers. Composition contains, mas.%: grain flour, 60-85; wheat bran, 12-33; sugar, 1-3; fat component, 1-2; salt, 0.9-1.5. Water is added to composition and mass is formed and heat treated with use of high temperature extrusion and/or baking. EFFECT: higher efficiency. 11 cl, 1 tbl