FIELD: food industry.
SUBSTANCE: bread production method involves preparation of a semi-product of prime grade wheat flour, buckwheat flour, pressed bakery yeast, powder of girasol tubers, linseeds, water in an amount ensuring semi-product moisture content equal to 50-55%. The ratio of prime grade wheat flour, buckwheat flour, girasol tubers powder, pressed bakery yeast and linseeds is equal to 1:0.11:(0.04-0.09):0.02:0.09. Then one performs the semi-product fermentation during 120-180 minutes at a temperature of 26-32°C; then one proceeds with dough kneading, fermentation, handling, proofing and baking.
EFFECT: improvement of consumer characteristics of bread complying with medical-and-biological requirements to gerontological dietary purpose products.
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