FIELD: food industry.
SUBSTANCE: method involves kneading of dough from pressed bakery yeast, food table salt, drinking water, top-grade wheat flour, dough fermentation, cutting, proofing and baking of dough pieces. During dough preparation, drinking water, pressed bakery yeast, food table salt, top-grade wheat flour is sequentially introduced, and nanostructured betulin in an amount of 1.0-1.5% of the weight of top-grade wheat flour is additionally introduced.
EFFECT: food and biological value rises, bread assortment widens.
3 tbl, 2 ex
