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 or microencapsulated ferrous sulfate is added in an amount of 0.5 % of the weight of the wheat flour of the highest grade. As a nanostructured additive, iron sulfate may be used in the konjac gum or carrageenan. As the microencapsulated additive, iron sulfate may be used in carrageenan, in kappa-carrageenan, in sodium alginate or sodium carboxymethylcellulose.
EFFECT: invention allows to increase the nutritional and biological value of bread, as well as to expand the assortment of bread.
1 cl, 3 tbl, 6 ex
