METHOD FOR PRODUCTION OF WHEAT BREAD WITH AMARANTH IMPROVER Russian patent published in 2019 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method for preparation of wheat bread with amaranth improver includes preparation of dough of first grade bakery wheat flour, pressed bakery yeast, culinary food salt, amaranth quality improver of bread and drinking water, handling, proofing and baking of the target product. Amaranth improver in flour semi-product - liquid sponge, amaranth protein defatted protein flour is added, obtained by grinding to the state of flour amaranth extraction cake, obtained during removal of oil from graft amaranth embryo, in amount of 10.0 % of total weight of mixture of wheat flour and amaranth flour protein-free defatted. Duration of fermentation of liquid sponge to achieve required acidity with allowance for lifting power of bakery yeast must not exceed 80 ± 10 min.

EFFECT: invention allows to improve wheat bread quality indices and impart useful food properties to it.

1 cl, 9 tbl