BREAD PREPARING METHOD Russian patent published in 2007 - IPC A21D8/02 A21D2/36 

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

SUBSTANCE: method involves kneading dough from top-grade wheat flour, compressed yeast in the form of suspension, solution of edible salt and water; fermenting and cutting dough; proofing and baking dough pieces. Dough fermentation process is performed during 110-140 min. During dough kneading, puree of chicory tubers is additionally introduced in an amount of 10-15% by weight of flour in dough. To do that, tubers are washed, ground into 10x20 mm-sized pieces, treated with open steam during 20-25 min at temperature of 100-105 C, and wiped. Citric acid is added into resultant mass at the rate of 3 g per 1 kg of ready product until pH value reaches 4.5-4.7. Bread produced by said method may be used as prophylactic product, in particular, anti-diabetic food.

EFFECT: improved organoleptical and physico-chemical properties of ready product.

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