BREAD RUSKS PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: method involves bread cutting into slices, taste-and-flavour component application onto them and the slices drying. The invention novelty is as follows: the taste-and-flavour component is represented by milk whey preliminarily subjected to thermal treatment envisaging heating up to 95-96°C, maintenance at the said temperature during 2-2.5 minutes and cooling to 5-7°C, the milk whey weight is equal to 1-10 % of the bread weight.

EFFECT: bread rusks nutritive value enhancement.

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