METHOD FOR PREPARING OF BREAD Russian patent published in 2006 - IPC A21D8/02 A21D2/36 

FIELD: food-processing industry, in particular, baking industry.

SUBSTANCE: method involves preparing liquid oxidized mixture comprising ground germinated chick-pea seeds, first-grade wheat flour, flax oil and compressed yeast used in amounts of 40%, 10%, 0.015% and 2.0% by weight of flour in dough, respectively, and also water for obtaining of oxidized mixture having moisture content of 78-82%; holding mixture at temperature of 31-35 C during 30-40 min; kneading dough from oxidized mixture, remaining first-grade wheat flour, saline solution and remaining water; subjecting kneaded dough to fermentation, cutting, proofing procedures, and baking ready dough pieces.

EFFECT: increased nutrient and biological value of bread, reduced dough preparing cycle and decreased consumption of dry substances for fermentation procedure.

1 tbl, 3 ex