METHOD OF PRODUCTION OF BREAD OF HIGHER NUTRITIVE VALUE WITH COMPOSITE MIXTURE Russian patent published in 2010 - IPC A21D13/04 A21D8/02 

FIELD: food industry.

SUBSTANCE: method is characterised by the fact that a composite mixture is prepared out of millet flour, buckwheat and oat flour and germy wheat flakes in mass ratio (18-23):(29-33):(17-20):(36-24), the obtained composite mixture in the amount of 10-14% of the bread baking wheat flour weight is mixed with electroactivated aqueous solution with parametres pH=9.8 and oxidation-reduction potential (-756) mV, temperature 43-47°C in mass ratio 1:2, it is held for 38-42 min, then dough is kneaded out of prepared composite mixture, bread baking wheat flour, vegetable oil, suspension of bread making compressed yeast, table salt solution and the rest of the electroactivated aqueous solution as per the recipe, the dough is fermented, handled, proved and the proved dough preparations are baked.

EFFECT: suggested method enables to produce goods of increased nutritive value owing to enrichment of it with protein and mineral substances, food fibers, B group vitamins, improve organoleptic and physicochemical properties of products, extend the term of the product freshness and expand the product range.