BREAD WITH FLAXSEED AND HERBAL MIXTURE FOR METABOLISM IMPROVEMENT AND BODY WEIGHT REGULATION

Invention herewith described refers to the bread with flaxseed and herbal mixture for metabolism improvement and body weight regulation. Bread with flaxseed and herbal mixture is a new bakery product for nutrition, first of all, for people with metabolism disorder. and can also a part of a diet for all other adults.The functional properties of the product originate from the herbal mixture consisting of the following herbal drugs: buckthorn bark (Frangulae cortex), parsley fruit (Petroselini fructus), caraway fruit (Carvi fructus) and mint leaf (Menthae piperita folium).The nutritive value of the product is also enriched with flaxseed (4%) prepared for the production process by soaking in warm water in ratio 1:2 during at least 2 hours.Quality of other raw materials used for bread production is in accordance with the Bylaw of quality of cereals, milling and bakery products, pasta and frozen dough (Official Gazette SFRY, No. 52/1995).Based on the raw material quality and desired quality of the final product (flavour and texture), the technology procedure of preparation and baking bread with flaxseed and herbal mixture is created.The technology procedure of preparation includes homogenic dough formation, which is then subjected to fermentation and baking. Produced bread with flaxseed and herbal mixture has a specific colour with a greenish hue, and specific taste, originating from herbal drugs, particularly mint. Hleb sa lanenim semenom i biljnom mešavinom je novi pekarski proizvod namenjen za ishranu pre svega osoba koje imaju poremećaj metabolizma, a mogu ga u ishrani upotrebljavati i druge odrasle osobe.Funkcionalna svojstva proizvoda potiču od biljne mešavine , u čiji sastav ulaze sledeće biljne droge: kora krkavine (Frangulae cortex), plod peršuna (Petroselini fructus), plod kima (Carvi fructus) i list mente (Menthae pip. folium).Nutritivnom svojstvu proizvoda doprinosi i laneno seme (4%), koje se za proces proizvodnje priprema močenjem sa toplom vodom u odnosu 1:2 tokom najmanje 2 sata.Kvalitet ostalih sirovina koje se koriste za proizvodnju hleba odgovara zahtevima Pravilnika o kvalitetu žita, mlinskih i pekarskih proizvoda, testenina i brzo smrznutih testa (SI. list SFRJ, br. 52/1995).Na osnovu kvaliteta sirovina i željenog kvaliteta finalnog proizvoda (aroma i tekstura) razrađen je tehnološki proces pripreme i proizvodnje hleba sa lanenim semenom i biljnom mešavinom .Tehnološki proces pripreme podrazumeva formiranje homogenog testa koje se nakon obli