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

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. The bread production method involves mixing triticale flour T-70, wheat baking flour of the first grade, wheat bran, acidifying food additive “Citrasol”, a suspension of pressed baking yeast for 5-7 minutes, gradual addition of solutions of food salt and white sugar, kneading the dough with a humidity of 46.0%, fermentation of the dough, cutting the dough, final proofing, baking, cooling. Additionally, before the solutions of food salt and white sugar, carrot powder is added, kg per 100 kg of flour components: tritical flour T-70 45.5-47.0; baking wheat flour of the first grade 45.0; wheat bran 2.0-4.5; carrot powder 4.0-7.0; acidifying food additive “Citrasol” 2.5; pressed baking yeast 2.0; salt 1.5; white sugar 1.0; water according to calculation.

EFFECT: invention makes it possible to increase the nutritional and biological value, improve the organoleptic quality indicators and physico-chemical indicators of bread.

1 cl, 3 tbl, 1 ex