BREAD PRODUCTION METHOD Russian patent published in 2021 - IPC A21D2/36 

FIELD: food industry.

SUBSTANCE: method includes kneading dough from a mixture of first-grade wheat baking flour, triticale peeled baking flour, wheat bran, an acidifying food additive “Citrasol”, a suspension of pressed baking yeast, solutions of food salt and white sugar, deodorized sunflower oil, fermentation, dough cutting, proofing and baking bread. Additionally, before the salt and sugar solutions, the Scenedesmus microalgae concentrate with a humidity of 4.0-5.0 is added, previously prepared by centrifugation of the biologically active substance of Scenedesmus microalgae obtained by aerobic cultivation at a temperature of 28-34°C of culture liquid in a mixture of air and carbon dioxide with a concentration of 5.0-7.0%. The dough is prepared at a certain content of the initial components.

EFFECT: invention makes it possible to increase the nutritional and biological value of bread, improve the organoleptic quality indicators and physical-chemical indicators, and expand the range of bakery products.

1 cl, 3 tbl, 1 ex