METHOD OF PRODUCING BREAD FOR PREVENTIVE PURPOSE Russian patent published in 2016 - IPC A21D8/02 A21D13/02 

FIELD: food industry.

SUBSTANCE: disclosed is method of preventive purpose bread production, in which the dough is prepared by sponge method, for which thick sponge is prepared from 1/2 of recipe quantity of first grade wheat flour, 1/2 of recipe quantity of ground wheat grain flour, flour from bran buckwheat in amount of 5 kg, Baker's compressed yeast in amount of 3.5 kg and water in amount of sponge dough moisture 50 %, sponge dough fermentation is performed during 90 minutes, then one introduces into ready sponge remaining amount of first grade wheat flour and milled wheat grain flour, kneads dough with moisture content equal to 47 % and subject it to fermentation during 60 minutes, fermented dough is cut, proofed during 40 minutes, after which directed to baking, it is baked for 35 minutes at 220 °C, dough is prepared with the following recipe components, kg per 100 kg of flour mixture: first grade wheat flour - 50.0; milled wheat grain flour - 50.0; pressed bakery yeast - 3.5; bran buckwheat flour - 5.0; water taking into account the dough moisture content 47 %.

EFFECT: invention allows to enhance bread quality, nutritive and biological value, content of food fibres, vitamins and mineral substances, enhance preventive properties and treatment effect of bread items, bread yield and freshness preservation period, as well as reduce energy value.

1 cl, 3 tbl, 2 ex