PANNED BREAD FOR FUNCTIONAL ALIMENTATION (VERSIONS) Russian patent published in 2015 - IPC A21D2/00 

FIELD: food industry.

SUBSTANCE: panned bread is baked from dough prepared with usage of bread bakery flour, bread bakery yeast, food culinary salt and drinking water. Additionally, one introduces into the bread composition food fibres represented by wheat bran and bean components; one uses the following components per 100 g of bread bakery flour, g: food fibres 9-11; yeast - 1-3; salt - 1-2; drinking water - as per calculation. The bean components may be represented by blanched bean extrudate or bean extract - phaseolamin. Additionally, panned bread is baked from dough prepared with usage of bread bakery flour, bread bakery yeast, food culinary salt and drinking water with sugar addition; the food fibres are represented by wheat bran and bean flour; the components are taken at the following ratio, per 100 g of bread bakery flour, g: wheat bran - 2.5-3.5; bean flour - 6.5-7.5; yeast - 1-3; salt - 1-2; salt - 0.5-1; drinking water - as per calculation.

EFFECT: panned bread with increased nutritive value and functional purpose for alimentation of consumers with mostly increased sugar level in blood or excessive weight.

10 cl, 5 ex