BREAD PRODUCTION METHOD Russian patent published in 2015 - IPC A21D13/04 A21D8/02 

FIELD: food industry.

SUBSTANCE: one prepares a composite flour mixture of wheat, buckwheat, oat flour and germy wheat flakes at a weight ratio of 12:12:12:64. Then one kneads dough of bakery wheat flour, whole-ground wheat grains flour, the composite flour mixture, pressed bakery yeast suspension, solution of food culinary salt and drinking water. Dough is delivered for fermentation; dried plums are introduced into fermented dough; dough is delivered for handling and proofing; then proofed dough pieces are baked. Dough is prepared at the following components ratio, g per 100 g of the ready product: bakery wheat flour - 60.0; whole-ground wheat grains flour - 25.0-28.0; composite flour mixture - 12.0-15.0; pressed yeast - 2.0; food culinary salt - 1.3; dried plums - 10.0; water - as per calculation.

EFFECT: proposed method allows to produce goods with increased nutritive value due to enrichment with protein and mineral substances, food fibres, B group vitamins, improve the goods quality in terms of organoleptic and physicochemical properties, increase the time of goods freshness preservation and expand the goods range.

1 tbl, 2 ex