FIELD: food industry. SUBSTANCE: food supplement is prepared by mixing enzymatically active soybean meal, ascorbic acid, enzyme preparations of fungal and maltogenic α-amylase being fungal α-amylase and maltogenic α-amylase are added to food supplement in the ratio = 1:2.5-1:2.8 and calcium acetate and sorbic acid are added in the ratio = 1:0.8-1:1. Use of food supplement with optimized composing and qualitative composition provides retention of bread freshness for the more long time (for 18-20 days), prevention of potato disease in bread and its molding. EFFECT: improved quality of bread, enhanced effectiveness of food supplement. 1 tbl, 1 ex
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