FIELD: food industry.
SUBSTANCE: invention is related to food industry, namely to bread production. Method includes kneading dough of baker's high-grade wheat flour, compressed baker's yeast, refined vegetable oil, culinary salt, sugar and water. After that dough is fermented, formed into dough pieces, proved, proved pieces are covered with egg lubricant, baked, cooled, cut into slices and dried. Polymnia puree is used as sweetener during dough preparation. Previously it is defecated with citric acid (3 grams of acid per 1 kilo of polymnia puree taken in quantity 30-37% to mass of baker's high grade wheat flour in dough). After that compressed baker's yeast is mixed with polymnia puree before dough kneading. Dough fermentation is performed during 30-40 minutes.
EFFECT: proposed method provides dietary trend of finished product, increases its biological value, improves organoleptical properties of quality, reduces fermentation period and decreases input of solids for fermentation.
2 tbl, 3 ex
