FUNCTIONAL PURPOSE BREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: functional purpose bread production method envisages usage of first grade bakery wheat flour, flour of whole-ground wheat and garbanzo grains, apple paste, honey and sunflower oil. Before dough kneading wheat and garbanzo grains are separately milled in a disintegrator; apple paste and honey suspension is prepared; then one performs kneading dough of first grade wheat flour and whole-ground wheat and garbanzo grains taken at a ratio of 5:4:1, respectively, of pressed bakery yeast suspension, food culinary salt solution, apple paste suspension, suspension of honey and sunflower oil.

EFFECT: functional purpose bread production method allows to enhance the bread quality, nutritive and biological value, food fibres content in the goods, increase vitamin and mineral substances content, enhance preventive properties and treatment effect of the goods, increase bread yield and prolong bread freshness preservation period.

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