FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method of production of bread of increased nutritional value includes kneading dough, fermentation, cutting, proofing and baking of test billets. In the dough, flour from oat bran, obtained by disintegration-wave grinding, is added. Dough is prepared with the following content of the initial formulation components, kg per 100 kg from the flour mixture: wheat flour, first grade – 93.0, flour from oat bran – 7.0, pressed bakery yeast – 2.5, table salt – 1.5, water – with a moisture content of 46 %.
EFFECT: invention makes it possible to improve the quality of bread, improve food and biological value, to increase the content of dietary fiber in products, to increase the preventive orientation and therapeutic effect of products, to increase the period of preservation of freshness.
1 cl, 3 tbl, 2 ex
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