FIELD: food industry.
SUBSTANCE: bread production method involves kneading dough from pressed bakery yeast, food table salt, drinking water, top-grade wheat flour, dough fermentation, cutting, proofing and baking dough pieces. During the dough preparation, drinking water, pressed bakery yeast, food table salt, top-grade wheat flour are sequentially introduced, and nanostructured extract of dry Jerusalem artichoke in an amount of 0.5-1.0% of the weight of top-grade wheat flour is additionally introduced.
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
