METHOD FOR MANUFACTURING BAKERY PRODUCTS OF REDUCED ACIDITY AND INCREASED NUTRITIONAL VALUE Russian patent published in 2017 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: method for manufacturing bread of reduced acidity and increased nutritional value includes preparing the dough, fermenting it, cutting it, proving it and baking it at the temperature of 220°C. The dough is prepared by the straight method from first-grade baking flour, oat flour, pressed bakery yeast, granulated sugar, food table salt and obtained by means of electroactivated aqueous solution electrolysis, in terms of the dough humidity of 44%. The dough is fermented during 60 minutes. The fermented dough is subjected to cutting and proving for 40 minutes. Then it is sent to baking, baked for 35 minutes at 220°C. The dough is prepared at the following content of the original recipe components, kg per 100 kg of first-grade wheat baking flour: first-grade wheat baking flour - 100.0, oat flour - 15.0, pressed baking yeast - 2.0, granulated sugar - 2.0, food table salt - 1.3, electroactivated aqueous solution with the pH of 11.12 - taking into account the dough humidity of 44%.

EFFECT: increasing the nutritional and biological value of the product, reducing the acidity in the finished product and imparting to it the preventive orientation.

2 tbl, 2 ex