BREAD BAKING IMPROVER Russian patent published in 2015 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to the bakery branch of food industry. The bread baking improver contains a functional base and a mineral salts mixture in efficient quantities. The functional base is represented by flax meal; the mineral salts mixture is represented by a mixture of ammonium sulphate and monosubstituted calcium phosphate. Additionally, the weight ratio of mineral salts to flax meal is equal to, wt %: ammonium sulphate - 1.70-1.75; monosubstituted calcium phosphate - 2.9-3.2. Additionally, B₁, B₆ and B₂ vitamins as well as folic acid, required for immune system sustentation, antioxidants, calcium, potassium, zinc, magnesium and selenium present in flax meal are introduced into the bread composition in large quantities.

EFFECT: invention allows to improve consumer properties of rye-and-wheat varieties bread manufactured with usage of wheat flour with overly resistant gluten with simultaneous ready products nutritive value increase.

2 cl, 3 ex