BREAD PRODUCTION METHOD Russian patent published in 2020 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method envisages rye bakery medium flour mixing, first grade bakery wheat flour, liquid starter, pressed bakery yeast suspension for 5–7 minutes, gradual addition of culinary food salt and white sugar solutions, dough kneading with moisture content of 48.5 %, dough fermentation, dough handling, final proofing, baking, cooling. Additionally before culinary food salt and white sugar solutions one introduces Dunaliella microalgae powder, which is preliminarily prepared by spray drying of biologically active substance Dunaliella microalgae with moisture content of 4.5 ± 0.5 %, obtained by aerobic cultivation at temperature of 32–35°C in mode of film flow of cultural liquid in carbon dioxide medium with its abundant illumination with compensation of heat energy from light source by cooling. Dough is prepared at the following recipe components content, kg per 100 kg of flour: bakery medium rye flour - 15.5–20.5; first grade bakery wheat flour - 50.0; bakery medium flour in starter - 24.5 kg; baker's compressed yeast - 0.5; Dunaliella powder - 5.0 -10.0; food culinary salt - 1.5; white sugar - 3.0; water - as per calculation.

EFFECT: invention allows to enhance food and biological value of bread, improve organoleptic and physicochemical parameters of bread quality.

1 cl, 5 tbl, 1 ex