FIELD: food industry.
SUBSTANCE: method of obtaining bread includes kneading dough from pressed baker's yeast, food salt, drinking water, wheat flour of the highest grade, its fermentation, cutting, doughing dough pieces and baking them. During the dough preparation stage, drinking water, baker’s yeast cake, table salt, top- grade wheat flour are successively introduced into the mixture. Additionally, one introduces nanostructured ginseng extract in sodium alginate or gellan gum or konjak gum or carrageenan or xanthan gum or sodium carboxymethyl cellulose, or in agar-agar, or in high- or low-esterified apple or citrus pectin in amount of 0.5–1.0 % of weight of prime grade wheat 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, 13 ex
