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 test preparation, drinking water, baking pressed yeast, salt, wheat flour of superior quality and additionally contribute nanostructured unabi in sodium alginate or gellan gum in amount of 0.5–1.0 % of wheat flour weight of highest grade.
EFFECT: invention makes it possible to increase nutritional and biological value of bread, to improve consumer properties of finished products, and to expand assortment of bread.
1 cl, 3 tbl, 4 ex
