FIELD: food industry.
SUBSTANCE: invention relates to food industry. Proposed method for making bread involves kneading dough from baker’s yeast cake, table salt, drinking water and top-grade wheat flour, fermentation of dough, cutting of dough, proofing of dough pieces and finally their baking. During the dough preparation stage, drinking water, baker’s yeast cake, table salt, top- grade wheat flour are successively introduced into the mixture, additionally nanostructured zinc sulphate is added in an amount of 0.5 % of the weight of the top- grade wheat flour. As a nanostructured additive, zinc sulfate in konjac gum, kappa carrageenan, sodium alginate, carrageenan, or sodium carboxymethyl cellulose can be used.
EFFECT: invention allows to increase the nutritional and biological value of the product, to improve the consumer properties of finished products, and to expand the assortment of bread.
6 cl, 3 tbl, 5 ex
