METHOD FOR PRODUCING OF BREAD Russian patent published in 2007 - IPC A21D8/02 A21D2/36 

FIELD: food-processing industry, in particular, bread making.

SUBSTANCE: method involves preparing sponge dough by mixing top-grade wheat flour, baker's compressed yeast, and water; fermenting sponge dough; kneading dough by mixing of sponge dough, top-grade wheat flour, flour-milling and groats industry product, and additives; fermenting dough; cutting and proofing dough pieces and baking; using cracked buckwheat grain as flour-milling and groats industry product; mixing with water; bringing to boiling temperature; draining water; allowing to cool to room temperature; kneading while adding top-grade wheat flour in an amount of 5-10% by weight of flour.

EFFECT: reduced labor intensity, improved quality and consumer properties of bread by increased digestibility, and reduced bread production costs.

1 tbl, 1 ex