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 potassium iodide in an amount of 1% of the weight of top-grade wheat flour is additionally introduced. As a nanostructured additive, potassium iodide in konjac gum or potassium iodide in high or low esterified apple or citrus pectin can be used.
EFFECT: food and biological value rises, bread assortment widens.
3 cl, 3 tbl, 5 ex
