FIELD: food industry.
SUBSTANCE: method of obtaining bread includes kneading dough from pressed baker's yeast, food salt, drinking water, high-grade wheat flour, its fermentation, cutting, proving dough pieces and baking them. During the process of dough preparation water is successively added, pressed bakery yeast, culinary food salt, prime grade wheat flour, additionally nanostructured spirulina is added in amount of 1–1.5 % of high-grade wheat flour weight.
EFFECT: invention allows to increase the nutritional and biological value of bread, to improve the consumer properties of finished products, to expand the range of bread.
1 cl, 3 tbl, 6 ex
