FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Proposed method for making bread involves kneading dough from baker’s yeast cake, table salt, drinking water and prime grade wheat flour, fermentation of dough, cutting of dough, proofing of dough pieces and finally their baking. During the doughing, drinking water, compressed baker's yeast, culinary food salt, prime grade wheat flour are introduced, and additionally introducing nanostructured vitamin D in carrageenan, or gellan gum, or konjac gum, or sodium alginate, or in sodium carboxymethyl cellulose, or in high- or low-esterified apple or citrus pectin in amount of 0.01–0.02 % of weight of prime grade wheat flour.
EFFECT: invention allows to increase the nutritional and biological value of bread, to improve the consumer properties of finished products, to expand the range of bread.
1 cl, 3 tbl, 10 ex
