FIELD: food-processing industry, in particular, baking industry.
SUBSTANCE: method involves kneading dough from wheat flour, baker's yeast, edible salt, additional raw materials, water, and complex food additive, said components being used in an amount of 0.3-0.5% by total weight of flour; providing dough fermentation at temperature of 20-24 C during 20-25 min; dressing, proofing dough pieces, baking, packing and freezing bread; storing in frozen state and defrosting. Food additive contains ascorbic acid, monoglycerides ester with citric acid and pectin in weight ratio of (0.5-1):(10-30):(10-20).
EFFECT: prolonged shelf life of bread in fresh state, reduced hardening of bread crumb after defrosting.
1 tbl, 3 ex
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