METHOD OF MANUFACTURING BREAD "OSENNIY POTSELUY" Russian patent published in 2010 - IPC A21D2/36 A21D2/26 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to bread production. Method involves kneading dough out of first grade bread baking wheat flour, bread baking yeast, table salt and water, fermenting dough, handling it, proving dough preparations and baking them. When kneading dough, a soya protein concentrate "Arkon S" is added into it in the amount of 6-9% of the flour weight.

EFFECT: suggested method of baking bread enables to improve physicochemical and organoleptic properties of the product, increase its biological and nutritive value, intensify dough maturation and expand the range of baked functional goods.

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