FIELD: baking industry, in particular, production of bread containing unique prophylactic food additives.
SUBSTANCE: method involves scalding wheat flour and corn flour used in an amount of 10-15% by weight of wheat flour at temperature of 98-100°C at flour-in-water ratio of 1:3-4; cooling scalded mixture; introducing wheat flour while kneading; providing fermentation; dressing; proofing and baking of ready product; treating surface of ready product with syrup and spilling with sea kale in an amount equal to individual's daily demand, that is, 100-120 mg per gram of bakery product.
EFFECT: increased prophylactic properties especially demanded under iodine deficit conditions, improved gustatory properties, reduced production costs and increased volumetric yield.
2 cl, 1 tbl, 1 ex
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