FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Functional-oriented bread with improved biological properties is made of high-grade wheat flour, medium rye flour, dry bakery yeast, salt, Trigonella milled seeds, black caraway flour, stevioside and water. Initial components are used at the following ratio, wt%: prime grade prime wheat flour 35-38, medium rye flour 15-17, dry bakery yeast 1-1.5, culinary food salt – 0.6-0.7, Trigonella milled seeds – 1.25-1.50, black caraway flour – 0.75-0.80, stevioside – 0.0033-0.0041, water – balance.
EFFECT: invention allows to increase food, mineral and biological value of bread.
1 cl, 4 dwg, 3 tbl
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