FIELD: food industry.
SUBSTANCE: invention relates to bakery industry and provides for use of nano-technologies in bread production. 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. In the process of dough preparation one additionally introduces nanostructured L-arginine in gellan gum, or konjac gum, or sodium alginate, or in high- or low-esterified apple or citrus pectin in amount of 0.3 % of prime grade wheat flour mass.
EFFECT: proposed bread production method ensures production of a high quality ready product containing nanostructured L-arginine.
1 cl, 3 tbl, 7 ex
