"AMARANTH" BREAD Russian patent published in 2017 - IPC A21D2/36 A21D13/64 

FIELD: food industry.

SUBSTANCE: bread is proposed, which comprises high-grade baking wheat flour, pressed baking yeast, table food salt, sugar, water and additionally protein semi-skimmed amaranth flour, which is a secondary product of amaranth seed processing while producing vegetable oil, with the content of biologically valuable proteins 41.4%, at the following content of initial components by wt %: baking wheat flour 52.99-56.98; pressed baking yeast 1.60-1.71; table food salt 0.53-0.57; sugar 1.32-1.42; protein semi-skimmed amaranth flour 3.99-10.60; water - the rest.

EFFECT: invention improves the physiological and organoleptic indices of the finished product quality.

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