| abstract |
FIELD: food industry. n SUBSTANCE: fermented food product based on linseed is produced by defatting linseed, its crushing and milling, blending crushed and milled linseed with water, probably with addition of other cereals or plant seeds or linseed fraction at a concentration of nearly 3 - nearly 8 wt % to produce a suspension. The suspension is fermented with a starter, i.e. Bifidobacterium lactis Bb 12 strain, enriched and stabilised to produce a viscous or fermented drinkable snack product. n EFFECT: invention allows to produce a product enriched with probiotic bacteria and having low fat content. n 15 cl, 15 tbl, 11 ex |