FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Bread production method involves kneading dough of pressed bakery yeast, culinary food salt, drinking water, prime grade wheat flour, its fermentation, handling, proofing of dough semi-products and baking. During the process of dough preparation one introduces successively drinking water, pressed bakery yeast, food culinary salt, prime grade wheat flour, additionally introducing nanostructured thiamine in amount of 0.8–1.6 % of prime grade wheat flour mass.
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, 4 ex
