BREAD PREPARATION METHOD Russian patent published in 2011 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. The bread preparation method involves kneading dough of first or prime grade wheat flour, compressed yeast, culinary salt and water, its fermentation, handling, proving of dough pieces and their baking. Additionally in the process of dough kneading one introduces full fat linseed floor of light-coloured seeds in an amount of 9.5 - 15% of the first or prime grade wheat flour weight.

EFFECT: invention allows to improve organoleptic properties of the products, reduce adhesive properties of the dough, enhance biological value and extend the range of bakery products having a preventive action.

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