"SERDECHNY" BREAD PREPARATION METHOD Russian patent published in 2015 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to bread production. The bread preparation method envisages at first preparation of a hydrolysed component of dried haw berries powder; for this purpose one performs mixing of dried haw berries powder (in an amount of 10% of the bread bakery prime grade wheat flour weight) with drinking water at a ratio of 1:3, the mixture stirring, introduction of BrewZyme BGX enzyme preparation (in an amount of 0.01% of the wheat flour weight) into the liquid mixture, stirring and leaving for swelling and hydrolysis during 60 minutes at a temperature of 32°C, simultaneous activation of pressed yeast taken in an amount of 3% of the wheat flour weight; for this purpose one performs mixing of wheat flour (taken in an amount of 0.5% of the recipe quantity) with sugar sand (taken in an amount of 0.3% of the wheat flour weight) and 32°C drinking water taken in an amount of 30% of the recipe quantity; then one kneads dough of bread bakery prime grade wheat flour, culinary food salt, sugar sand taken in an amount of 9% of the wheat flour weight and bone fat in an amount of 7% of the wheat flour weight. The dough is prepared at the following recipe components ratio, g per 100 g of wheat flour: bread bakery prime grade wheat flour - 100.0, pressed bakery yeast - 3.0, food culinary salt - 1.3, sugar sand - 9.0, bone fat - 7.0, dried haw berries powder - 10.0, BrewZyme BGX enzyme preparation - 0.01 and water - as per calculation.

EFFECT: invention allows to enhance the ready products quality and nutritive value, improve organoleptic and physical-and-chemical quality indices and impart functional properties to the product.

4 tbl, 2 ex