FIELD: food industry.
SUBSTANCE: invention relates to food industry. Bread preparation method involves kneading dough of high-grade wheat flour, fine milling corn flour making 20–30 % of total weight of wheat and corn flour, dry instant yeast, salt solution, sugar solution, whole milk, vegetable oil and sesame seeds. One performs dough fermentation, handling, dough pieces proofing and products baking. Corn flour is added to the dough in the form of the fermenting out saccharified brew. With intense stirring, corn flour is brewed with hot water with temperature of 95–100 °C ratio of 1:3, then its saccharification for 60 minutes, brew welding to temperature of 30–32 °C, yeast suspension is added and fermenting out for 60 minutes.
EFFECT: invention allows to improve quality of bread with high content of corn flour, intensify the process of dough preparation, reduce consumption of flour dry substances for dough fermentation, save primary raw materials due to usage of flour from non-bread production, expand the range of dietary bakery products.
1 cl, 2 tbl, 6 ex
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