BREAD PRODUCTION METHOD Russian patent published in 2008 - IPC A21D8/02 A21D2/34 A21D2/36 

FIELD: baking industry, in particular, preparing of bakery products.

SUBSTANCE: method involves preparing dough in two stages: first stage including preparing of semi-finished product from top-grade wheat flour, compressed yeast, sugar salt solutions, followed by providing fermentation of resultant semi-finished product during 1 hour, and second stage including adding to fermented semi-finished product preliminarily prepared mixture of whole ground bean flour used in an amount of 13-17 wt%, dry protein semi-finished product of cattle and pig bone and bone wastes in an amount of 6.5-7.5 wt%, and refined sunflower oil used in an amount of 3.5-4.5 wt%, said components being used relative to total weight of flour in dough on conversion to dry substance; providing fermentation of resultant dough during 25 min; handling resultant dough; proofing dough pieces and baking.

EFFECT: improved quality of dough owing to reduced adhesion, improved rheological characteristics, increased biological value and improved vitamin and mineral composition of bakery products.

5 tbl, 4 ex