METHOD FOR WHEAT BREAD PREPARATION Russian patent published in 2019 - IPC A21D2/00 

FIELD: food industry.

SUBSTANCE: method for preparation of wheat bread includes kneading dough of prime grade baker's wheat flour, pressed bakery yeast press, culinary salt, water and a concentrate of polyunsaturated fatty acids, fermentation, handling, proofing and bread baking. An aqueous suspension of a concentrate of polyunsaturated fatty acids in liposomal form obtained from Baikal seal fat is complexed by way of complexing free fatty acids with urea in amount of 30 % of the flour weight.

EFFECT: invention allows to enrich the bakery product with a complex of polyunsaturated fatty acids in optimal ratio of omega-6 and omega-3, increase biological effectiveness, improved organoleptical properties due to intensification of coloring of crusts, increased volumetric yield of bread, slowed hardening process, expanded range of functional bakery products.

1 cl, 1 dwg, 6 tbl, 4 ex