METHOD OF BREAD PRODUCTION OF A SPECIALIZED PURPOSE Russian patent published in 2018 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method of production of bread for special purposes includes a batch of unpaired dough made from wheat flour of the first grade, bakery pressed yeast, culinary food salt and vegetable additive – fucoidan. Then, water is added in an amount providing a dough humidity of 37.0 %, fermenting the semi-finished product for 120 minutes at temperature of 26–32 °C, proofing for 60 minutes and baking at 220 °C for 35–40 minutes. Initial components are used in the following ratio, kg per 100 kg of flour: wheat flour baking – 100.0, bakery pressed yeast – 2.0, salt, dietary – 1.3, fucoidan – 0.1, water, taking into account the humidity of the dough – 37 %.

EFFECT: invention allows to increase nutritional and biological value, to increase the storage time, to intensify the process of test studies and to give the product preventive properties.

1 cl, 1 tbl, 2 ex