METHOD FOR OBTAINING ENRICHED BREAD Russian patent published in 2022 - IPC A21D13/64 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, specifically to the field of bread production. The method for obtaining enriched bread includes the preparation of dough, cutting it, molding and baking. When preparing the dough, wheat flour, quinoa flour, pressed baking yeast, dry wheat gluten, salt, sugar, refined deodorized sunflower oil, concentrated milk starter and water are mixed. The resulting mixture is kneaded for 5-15 minutes and left to ferment for 60-90 minutes at a temperature of 29°C. After that, the resulting dough is cut and molded into baking pans. Then proofing is carried out for 35-45 minutes at a temperature of 35-40°C and relative humidity of 75-80%. Baking of dough pieces is carried out at a temperature of 210-230°C in a humidified chamber, reducing the temperature sequentially to 180-190°C until the finished product is obtained. The ingredients for making the dough are used in the following ratio, wt. %: wheat flour 35-55, quinoa flour 7-25, pressed baking yeast 2.5, dry wheat gluten 2, salt 2.5, sugar 2, refined deodorized sunflower oil 3, concentrated milk starter 2, water being the rest.

EFFECT: invention makes it possible to obtain bread with increased nutritional and biological value.

1 cl, 1 ex