BREAD PRODUCTION METHOD Russian patent published in 2012 - IPC A21D8/02 A21D8/04 A21D2/38 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry. The method envisages preparation of dough of bakery wheat flour, wheat germ flakes, a fat product, pressed bakery yeast, culinary salt, sugar, water. Preliminarily one prepares a semi-product mixing wheat flour in an amount of 10% of its total weight, wheat germ flakes in an amount of 5-10%, concentrated wheat lactic acid starter based on No 3 "Vita" dry composition consisting of a mixture of a filler represented by extruded wheat offal and the following pure cultures grown in a nutritive medium: L.Plantarum 52-AH, L.Sanfrancisco E-36 lactic acid bacteria and B.bifidum-2 bifidobacteria in an amount of 10% of the total flour weight, calcium lactate - 0.5-1.5% and water - till the semi-product moisture content is equal to 50-55% with its subsequent maintenance during 60-120 minutes at a temperature of 35-38°C. Then one prepares dough of the produced semi-product, the remaining parts of wheat flour, water, pressed bakery yeast, sugar, culinary salt, the fat product in an amount of 2-4% of the total weight of flour, the fat product is represented by refined sunflower oil. One performs dough kneading, fermentation, handling, proofing and dough pieces baking.

EFFECT: invention enables finished products quality improvement, product microbiological purity enhancement, nutritive value increase and efficient usage of the product for children alimentation.

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