METHOD FOR PRODUCING WHEAT BREAD Russian patent published in 2022 - IPC A21D13/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular, to breadmaking, and can be used for producing bread from wheat flour. Method for producing bread includes kneading straight dough from I grade wheat flour, pressed bakery yeast, table salt, and water; fermentation of the kneaded dough, cutting, proofing, and baking; wherein an aqueous-glycerin extract from cranberry shoots is additionally introduced into the dough in the amount of 7.5 wt.% of the flour with a 12.8% dry matter content. The dough is prepared with the following content of recipe components, kg: I grade wheat flour 10.0, pressed bakery yeast 0.1, table salt 0.1, aqueous-glycerin cranberry shoot extract 0.075, and water taking into account the moisture content of the raw materials, so that that of the dough is 46 to 47%. The kneaded dough is fermented for 150 minutes, the duration of proofing is 30 to 35 min at 28°C, and baking is performed in a humidified baking chamber at 220 to 240°C.

EFFECT: possibility of creating a high-quality end product with a high content of biologically active substances.

1 cl, 1 tbl, 3 ex