BREAD PREPARATION METHOD Russian patent published in 2019 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. In method of bread preparation liquid oxidized mixture consisting of milled sprouted beans seeds in amount of 35 kg, part of first grade wheat flour in amount of 15 kg and pressed yeast in amount of 2 kg, as well as water based on production of liquid oxidized mixture with moisture content of 70–75 %. Mixture is held at temperature 31–35 °C for 30–40 minutes. Then dough is kneaded from liquid oxidized mixture, chia seed oil in amount of 2 % of flour weight in dough, remaining part of first grade wheat flour, salt and water till dough moisture content is no more than 48 %. Kneaded dough is exposed to fermentation, handling, then dough pieces are baked and baked.

EFFECT: invention allows to increase preventive orientation, biological and nutritive value, enhance organoleptic indices of the ready product, reduce labor intensity and energy intensity of the bread preparation process.

1 cl, 2 tbl