FIELD: food industry.
SUBSTANCE: invention relates to the 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, introduce nanostructured coenzyme Q10 in carrageenan, or gellan gum, or konjac gum, or sodium alginate, or in sodium carboxymethylcellulose in an amount of 0.5–1.0 % of the weight of the wheat high-grade flour.
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, 6 ex
