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PRODUCT WITH HYPOGLYCEMIANT EFFECT

[Category : - CHEMISTRY- Food- HEALTH]
[Viewed 75 times]

PROCESS FOR OBTAINING A DIETETIC PANIFICATION PRODUCT WITH HYPOGLYCEMIANT EFFECT !!!
The invention relates to a process for obtaining a dietetic panification product, meant for persons with diabetes. According to the invention, the process consists of the initial preparation of a macerate, in still water, at a temperature ranging between 18 and 24A C, for 8...10 h, from leaves of blueberry, burdock, gale, white mulberry, strawberry and bean pods, which is then used for obtaining a dough consisting of rye flour and wheat bran, in a gravimetric ratio of 1:1, yeast and salt, by mixing for 15...20 min, there being obtained a dough which is portioned, laid in trays and let to leaven, at the temperature of 40...45A C, followed by baking at a temperature of 100A C, for 30 min.









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