FIELD: food industry.
SUBSTANCE: invention is related to baking industry. During dough kneading one introduces soya bean milk fermented with Medusomyces gisevi cultural liquor (tea fungus infusion) in an amount of 10% of the flour weight; soya bean milk fermentation is performed during 18 hours at a temperature of 32-35°C with moisture content equal to 75-80% till titratable acidity is equal to 70-75°T.
EFFECT: invention allows to produce bread with dietary and preventive properties, increased biological value as well as reduce duration of bread preparation and increase its storage life.
1 dwg, 1 tbl, 1 ex
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