BREAD PRODUCTION METHOD Russian patent published in 2000 - IPC

FIELD: baking industry. SUBSTANCE: method involves kneading dough prepared from wheat flour, preliminarily prepared sponge dough, dried and ground brewery dregs, yeast, salt, sugar, and water; prior to kneading, pouring 100 C water onto brewery dregs in an amount of 2-3% by weight of flour and infusing for an hour to eliminate bitter taste without using products of animal origin. Method allows dietary properties of bread to be increased. Moreover, bread is enriched only in animal proteins. EFFECT: simplified method and improved quality of bread. 4 tbl, 2 ex