METHOD OF BREAD BAKING Russian patent published in 2010 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention is related to food industry and may be used in production of bread. The dough is prepared by non-sponge method. The dough kneading is performed by way of mixture of baker's high grade wheat flour, baker's compressed yeast, the product of buckwheat processing, salt and water with subsequent fermentation of the dough. The dough cutting into portion pieces, proofing and baking are performed in accordance with the assortment of produced bakery products. The product of buckwheat processing is represented by preliminarily milled extruded buckwheat groats (in an amount of 5-7% of the weight of high grade wheat flour) which are added during dough kneading.

EFFECT: invention allows to produce enriched bread of high quality and consumer properties and to increase economical efficiency of bread baking.

2 tbl