"AKADEMICHESKY" BREAD Russian patent published in 2015 - IPC A21D8/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: one proposes bread including initial components at the following ratio, wt %: prime grade bakery wheat flour - 52.67-57.52; pressed bakery yeast - 1.62-1.77; culinary food salt - 0.66-0.73; sugar sand - 1.33-1.46; microcrystalline cellulose - 0.66-0.73; cedar nut kernel press cake - 3.34-3.65; sesame seeds press cake - 1.62-1.77; pumpkin seeds press cake - 2.29-2.50; water - balance.

EFFECT: invention allows to obtain enriched products with improved physical and organoleptic quality indices.

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