BREAD BAKING METHOD Russian patent published in 2023 - IPC A21D8/02 A21D2/36 A21D2/38 

FIELD: food industry.

SUBSTANCE: method for making of bread enriched with functional food ingredients, used in public catering establishments and the baking industry. The method for making bread consists in brewing prepared from ground coriander, red rye malt, peeled rye flour, raw beer grains and water. Next, mix and leave to ripen - saccharification for 140 minutes. The dough is kneaded from ripe brewing, wheat flour of the highest grade, flour from wheat germ, solutions of table salt, granulated sugar, a suspension of pressed baking yeast, drinking water and left for fermentation for 80-100 minutes. Then the dough is cut, shaped, proofed in proofers at a temperature of 37-39°C and baking the resulting dough pieces. The composition for making bread includes components in the following ratio, wt.%: premium wheat flour - 30.0, wheat germ flour - 22.0, peeled rye flour - 20.0, raw beer grains -7.0, red rye malt - 13.0, pressed baking yeast - 2,0, edible salt - 1.5, granulated sugar - 3.0, ground coriander - 1.5.

EFFECT: optimizing the method for making bread and obtaining a finished product with improved organoleptic and physical and chemical quality indicators.

1 cl, 2 tbl, 1 ex