FUNCTIONAL PURPOSE BREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/02 A21D8/02 

FIELD: food industry.

SUBSTANCE: functional purpose bread production method envisages (before dough kneading) separate milling of dried haw berries and mint in the disintegrator and preparation of a beet-root paste suspension and honey suspension, separately from each other. Then one performs kneading of dough from prime grade wheat flour, whole-ground wheat grains taken at a ratio of 3:2, haw berries powder and mint powder, pressed bakery yeast suspension, culinary food salt solution, beet-root suspension, honey suspension, sunflower oil and water in the quantity required for the dough moisture content to be 45.5%.

EFFECT: functional purpose bread production method ensures enhancement of the bread quality and biological value, reduction of the energy value, increase of food fibres content in the goods, increase of vitamin and mineral substances content, enhancement of preventive properties and treatment effect of the goods, increase of bread yield and prolongation of bread freshness preservation period.

2 tbl, 2 ex