BREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: bread production method envisages dough preparation from prime grade wheat flour with addition of 5-10% of sprouted lentils flour with particles sized 100-200 mcm, culinary salt, pressed yeast and drinking water. The proposed bread production method with addition of sprouted lentils allows to ensure high nutritive value due to balanced composition in terms of amino acids, mineral elements, phenol compounds regulating the functions of the nervous and the cardiovascular systems and the liver.

EFFECT: optimal quantities of phenol compounds, potassium, cobalt, phosphorus in spouted lentils and their action in such doses may be preventive for acetic-alkali equilibrium maintenance.

5 tbl, 1 dwg