BREAD PREPARATION METHOD (VERSIONS) Russian patent published in 2014 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The bread preparation method involves stages of preparation of dough from wheat flour, bakery yeast, culinary food salt, drinking water, dough pieces handling, proofing and baking; one introduces an enriching additive represented by kefir in an amount of 20-50% of the total weight of flour in dough.

EFFECT: invention allows to improve organoleptic properties of bread and the composition of proteins and carbohydrates along with bread good quality and a high content of the enriching additive in the form of kefir or kefir fungi biomass in the bread formula as well as intensify the dough-preparation process and reduce dry substances expenditure.

2 cl, 2 ex