FIELD: food industry.
SUBSTANCE: bread preparation method involves dough semi-products kneading, fermentation, punching, dividing, dough pieces handing-up and proofing. For dough preparation one uses wheat flour, spinach juice, beet-root juice, carrot juice, yeast, salt and amaranth seeds. The method envisages separate preparation of dough semi-products with various juices, their putting into the mould spiral-wise and proofing before baking.
EFFECT: method ensures production of bread with high consumer and functional properties and increased biological value.
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