BREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention is related to bakery industry. One performs dough of flour, water, salt, yeast and other recipe components with introduction mm in an amount of 1-3% of the weight of flour in the dough. Prior to introduction into the dough, milled green tea leaves are mixed with water heated to a temperature of 90-100°C, at a ratio of 1:10. The resultant suspension is maintained for 10-15 min. Then one adds to the suspension part of the flour used for dough preparation in an amount of 10-15% of the weight of water having been added to milled green tea leaves; one proceeds with heating, while stirring, till formation of a gel-like structure with subsequent cooling to 35°C. One performs mixing with the remaining recipe quantities of flour and water, yeast, salt and other recipe components. Then one performs dough fermentation, forming, proofing and bread baking.

EFFECT: ensuring production of bread with preventive properties, improvement of such bread quantity and biological value and the possibility of complete utilisation of green tea biologically valuable substances.

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