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 dried rosehips, holy thistle seeds, paste of girasol and honey. Before dough kneading one performs dried rosehips and holy thistle seeds separate milling in the disintegrator, preparation of a paste of girasol and honey and kneading of dough from prime grade wheat flour, whole-ground wheat grains taken at a ratio of 3:2, rosehips powder, holy thistle seeds powder, pressed bakery yeast suspension, food culinary salt solution, girasol paste suspension, suspension of honey and sunflower oil. Then dough is fermented during 60-90 minutes; then dough is handled; dough pieces are proofed during 30-40 minutes and delivered for baking during 30-40 minutes at a temperature of 220-240°C.

EFFECT: functional purpose bread production method allows to enhance the bread quality, nutritive and biological value, reduce the energy value, increase 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.

2 tbl, 2 ex