METHOD FOR PRODUCTION OF WHEAT BREAD WITH ENHANCED FOOD VALUE (VERSIONS) Russian patent published in 2011 - IPC A21D13/02 A21D2/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is implemented by way of dough kneading with introduction of second grade wheat flour, pressed bakery yeast and salt; then the dough is fermented during 110-120 minutes, handled, proofed and baked. In the process of the dough kneading one uses "Zhitnitsa" protein-vitamin flour composed of 70 wt % of second grade wheat flour and 30 wt % of disintegrated bran; pressed bakery yeast is introduced in an amount of 2.0-2.5% of "Zhitnitsa" protein-vitamin flour weight, salt is introduced in an amount of 1.3-1.5% of "Zhitnitsa" protein-vitamin flour weight. According to the first version, in the process of the dough kneading one additionally introduces wheat gluten in an amount of 1.0-1.5% of "Zhitnitsa" protein-vitamin flour weight. According to the second version, in the process of the dough kneading one additionally introduces ascorbic acid in an amount of 0.004-0.005% of "Zhitnitsa" protein-vitamin flour weight and a fatty component in an amount of 2.0-3.0% of "Zhitnitsa" protein-vitamin flour weight. According to the third version, in the process of the dough kneading one additionally introduces "Universal plus" complex improver in an amount of 0.3-0.5% of "Zhitnitsa" protein-vitamin flour weight.

EFFECT: invention allows to enhance food value of wheat bread alongside with good quality indicators.

3 cl, 10 tbl, 3 ex