BREAD PRODUCTION METHOD Russian patent published in 2016 - IPC A21D2/26 A21D8/06 

FIELD: food industry.

SUBSTANCE: invention relates to baking industry. Bread production method includes preparation of raw material, recipe components mixing to produce dough, fermentation and baking, wherein components are used in ratio (pts.wt): 1 grade wheat flour - 95, bean proteins concentrate (powder) - 5, culinary food salt - 1.3, pressed yeast - 1. Proposed bread production method with addition of bean proteins concentrate provides high nutritional value due to proteins balanced composition by amino acids: lysine, threonine, tryptophane, which are limiting amino acids in composition of traditional bakery products.

EFFECT: optimum amounts of indispensable amino acids in bean proteins concentrate and their action in such doses may be preventive for human body acetic-alkali equilibrium maintenance.

1 cl, 3 tbl, 1 dwg