FIELD: food industry.
SUBSTANCE: bread production method involves kneading dough from pressed bakery yeast, food table salt, drinking water, wheat flour of the highest grade, dough fermentation, cutting, proofing and baking dough pieces. During the dough preparation, drinking water, pressed bakery yeast, food table salt, wheat flour of the highest grade are sequentially introduced, and nanostructured extract of green tea in carrageenan in an amount of 0.5-1.0% of the weight of wheat flour of the highest grade.
EFFECT: invention allows to increase the nutritional and biological value of bread, to improve the consumer properties of finished products and to expand the bread assortment.
3 tbl, 2 ex
