METHOD FOR BREAD PRODUCTION Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: method involves introduction at kneading the dough inclusive complexes with cyclodextrins or their derivatives. Dough is kneaded from cereal mass received by steeping and grinding the grain. Dose of inclusive complexes of biologically active substances with cyclodextrins and their derivatives is 0.001-5.0% to flour or grain mass. Using the inclusive complexes is prevented destruction of biologically active substances at dough kneading and baking the bread. EFFECT: higher biological value of bread. 3 cl, 1 tbl