BREAD PRODUCTION METHOD 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, compressed baker's yeast and water; fermenting sponge dough; kneading dough by mixing sponge dough, top-grade wheat flour, rice product in an amount of 5-10% by weight of top-grade wheat flour, and additives; fermenting and cutting dough; proofing and baking dough pieces. Rice product is rice groats preliminarily mixed with water, brought to boiling state, followed by pouring out of water, and allowing to cool to room temperature.

EFFECT: reduced labor intensity, improved quality and consumer properties of bread by increasing its shelf life and nutritive value.

1 tbl, 1 ex