BREAD PREPARATION METHOD Russian patent published in 2013 - IPC A21D8/02 A21D2/36 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to bread production. The method involves kneading dough of prime grade wheat flour, pressed yeast in the form of a suspension, a solution of culinary salt and water, dough fermentation, handling, dough pieces proofing and baking. The dough is fermented during 110-150 minutes. During dough kneading one introduces ceps powder in an amount of 3-5% of dough flour weight. Mushrooms are slightly air-dried at a temperature of 50-60°C, then they are dried at a temperature of 70-80°C and milled into powdery condition.

EFFECT: invention is aimed at enhancement of nutritive (including biological) value of prime grade flour bread as well as at improvement of organoleptic and physical-and-chemical indices of the product.

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