FUNCTIONAL PURPOSE BREAD PRODUCTION METHOD Russian patent published in 2017 - IPC A21D13/02 A21D2/26 A21D2/38 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to bakery production. Functional purpose bread production method is distinguished for the fact that dough is made by straight dough procedure from the first grade bread wheat flour - 50 kg, wheat whole grain flour - 50 kg, walnut shell powder - 5 kg, compressed bakery yeast - 2.5 kg, ground dry sumach - 2 kg, barley malt extract - 1 kg and water to obtain dough moisture of 47%. Dough fermentation is performed during 90 min. The fermented dough is cut into pieces and proofed during 40 minutes. Then dough is baked at 220°C during 35 minutes.

EFFECT: invention makes it possible to improve quality, increase nutritive and biological value of bread, reduce the caloric value, increase output and prolong storage life of bread.

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