METHOD FOR PRODUCTION OF BREAD CHARACTERISED BY ENHANCED NUTRITIVE VALUE Russian patent published in 2013 - IPC A21D8/02 A21D2/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: at first one prepares a starter; for this purpose one boils milk, cools it to a temperature of 40-43°C; then one introduces "Evitalia" dry starter, preliminarily dissolved in a small quantity of warm milk, in an amount of 150 mg per 1 litre of milk, puts the starter into a warm place for ripening for 12-14 hours and then - into the refrigerator for 3-4 hours. One performs dough kneading of the prepared starter, first grade wheat flour, whole-ground wheat grain flour, pressed bakery yeast suspension, culinary food salt solution, dough fermentation, handling, proofing and bread baking. The dough is prepared at the following recipe components content, kg per 100 kg of flour: first grade wheat flour - 70.0, whole-ground wheat grain flour - 30.0, pressed bakery yeast - 2.0, starter based on "Evitalia" dry starter - 10.0, culinary food salt - 1.3, water -on account of the dough moisture content equal to 48%.

EFFECT: invention allows to enhance bread quality, nutritive and biological value, reduce energy value, increase the products food fibres content and bread yield, improve preventive properties and therapeutic effect, increase freshness preservation period and reduce the product prime cost.

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