METHOD OF MAKING BREAD FOR DIABETIC PATIENTS Russian patent published in 2018 - IPC A21D8/02 A21D13/62 

FIELD: food industry.

SUBSTANCE: invention relates to the baking industry, in particular to the production of bread for functional purpose for diabetics. Method of making bread includes kneading dough from wheat flour of 1st grade, yeast suspension, salt, saccharin, vegetable oil, wheat bran, Jerusalem artichoke juice, citric acid, water. At the same time, the juice of Jerusalem artichoke is prepared immediately before the dough kneading and is added together with citric acid in the amount of 15–25 % and 0.15–0.25 % by weight of wheat flour of 1st grade, respectively. Dough is subjected to fermentation and cutting. Dough pieces are melted and baked.

EFFECT: method allows to simplify the process of making bread, reduce the cost of dry matter of flour in the fermentation process, increase the yield of bread and expand the assortment of bakery products for functional purposes.

1 cl, 2 tbl, 6 ex