WHEAT BREAD PRODUCTION METHOD Russian patent published in 2011 - IPC A21D8/02 A21D8/04 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The method is as follows: in the process of kneading dough one reduces the recipe quantity of pressed bakery yeast by 3-5% and introduces cultural liquor of Medusomyces gisevi fungus (tea fungus infusion) in an amount of 3-5% of the flour weight. The tea fungus mycelium is preliminarily cultivated in 0.3-0.5% water infusion of nettle with addition of sucrose in an amount of 8-10% of the nettle water solution volume at 20°C for titratable acidity to be 100-110°T.

EFFECT: invention allows to produce bread with dietary and preventive properties, enhance bread quality and biological value, reduce duration of bread preparation and increase its storage life.

1 dwg, 2 tbl, 1 ex