METHOD FOR PRODUCING OF BREAD WITH INCREASED NUTRITIVE VALUE Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, preparing of bakery products.

SUBSTANCE: method involves mixing composite mixture used in an amount of 17% by weight of flour with water having temperature of 40 C: holding resultant mixture for 30 min; feeding wheat flour, baker's compressed yeast, edible salt and water; kneading and fermenting dough; directing for dressing and proofing; baking proofed doughs. Composite mixture is pea, millet, rice and buckwheat flour mixture, said kinds of flours being used in the ratio of 1.5:1.0:0.4:05 or 1.1:1.4:0.4:0.5 or 1.3:1.2:0.4:0.5. Method allows bakery products with increased nutritive value, including increased biological value, to be obtained owing to enrichment thereof with protein and mineral substances, food fibers, and group B vitamins.

EFFECT: improved quality of bakery products with regard to organoleptical and physicochemical properties, increased time for keeping of bakery products in fresh state, and wider range of bakery products.

5 tbl, 3 ex