METHOD FOR PRODUCTION OF BREAD CHARACTERISED BY ENHANCED NUTRITIVE VALUE Russian patent published in 2013 - IPC A21D13/02 A21D2/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves dough kneading from flour, pressed bakery yeast, culinary food salt, fermentation, dough handling, dough pieces proofing and bread baking. Flour is represented by whole-ground wheat grains preliminarily cleared of impurities, milled in the disintegrator by way of disintegration-wave grinding. During dough kneading one additionally introduces natural milk whey in an amount of 30.0% of the flour weight. The dough is kneaded at the following recipe components content, kg per 100 kg of flour: whole-ground wheat grains flour - 100.0, pressed bakery yeast - 5.0, culinary food salt - 1.5, natural milk whey - 30.0, water as per calculation till the dough moisture content is equal to 45.5 - 46.0%.

EFFECT: invention allows to enhance the ready products quality due to nutritive and biological value enhancement, reduce energy value, increase bread yield, extend the freshness preservation period due to the bakery goods hardening process retardation, reduce the products prime cost and manufacture a functional purpose product.

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