METHOD OF PREPARING BREAD OF FUNCTIONAL PURPOSE Russian patent published in 2018 - IPC A21D2/36 A21D13/06 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the production of bakery products intended for preventive nutrition. Method of making bread for functional purposes includes kneading dough from 1st grade wheat flour, pressed bakery yeast, salt, pumpkin puree, drinking water, fermentation, cutting and proofing, wherein pumpkin puree is prepared from table varieties of pumpkin with a mass fraction of soluble solids from 7.34–10.34 % and content of pectic substances of less than 2.02 %, wherein the pumpkin pulp is subjected to heat treatment at a temperature of 100–110 °C for 15–20 minutes with subsequent grinding after cooking, with a hole diameter of 1.2–1.5 mm. Dough is prepared at following content of recipe components, kg per 100 kg of flour: pressed bakery yeast – 1.5; table salt – 1.3; pumpkin puree – 10.0; drinking water – based on the moisture content of the dough, no more than 46 %.

EFFECT: proposed method of making bread enables to obtain products for therapeutic and prophylactic purposes, improves the quality and nutritional value of bread and increases the shelf life of products.

1 cl, 4 tbl, 3 ex