BREAD OF ENHANCED NUTRITIVE VALUE AND METHOD FOR ITS PRODUCTION Russian patent published in 2019 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: dough composition for manufacture of bread of enhanced nutritive value and its production method are proposed. Dough composition contains whole-wheat farro flour, linseed flour, lupine bean flour, salt and drinking water at the following weight ratio, kg: whole-wheat farro flour – 100, linseed flour – 5–10, lupine bean flour – 10–16, salt – 1–1.8, water – as per calculation. As recipe components may be added to the composition dough of girasol powder and/or seeds and/or berries. In the method for production of bread with increased nutritive value, a starter is prepared on basis of 30–35 % of the recipe quantity of whole-wheat farro flour and water; the dough is prepared by a non-spoiled method; the dough is prepared for storing for 20–30 minutes; it is cut into dough pieces, proofing dough pieces at temperature of 37–40 °C and relative air humidity of 70–85 % for 60–120 minutes and baked. Before landing on the oven under the dough semi-products are turned over and baked at temperature of 230–250 °C for 3–5 minutes, then reducing temperature to 180–190 °C and baked for 23–30 minutes.

EFFECT: group of inventions allows to enhance food and biological value of the obtained product with simultaneous improvement of its physical and chemical and organoleptic properties, as well as give it dietary properties.

5 cl, 8 tbl, 8 ex