METHOD OF PRODUCING FUNCTIONAL BREAD Russian patent published in 2024 - IPC A21D8/02 A21D13/02 A21D2/36 

FIELD: baking production.

SUBSTANCE: invention can be used for the production of bread from wheat flour. The method of the production of functional bread is characterized by the following: the dough is prepared using a straight method from first-grade wheat flour, whole grain wheat flour, dried ground spinach, dried garlic, whey protein concentrate (WPC), a mixture of seeds, pressed baker's yeast, food salt, white sugar, sunflower oil and water based on a dough moisture content of 45%. The seed mixture consists of a kernel of sunflower seeds, pumpkin seeds, flax seeds and sesame seeds. Fermentation of the dough is performed for 70 minutes. The fermented dough is cut and proofed for 40 minutes. After which the products are sent for baking for 20 minutes at 225°C. The dough is prepared with the following content of the original recipe components, kg per 100 kg of flour: 50.0 of the first-grade wheat baking flour, 50.0 of whole grain wheat baking flour, 4.0 of pressed baker's yeast, 1.5 of table salt, 2.0 of white sugar, 2.0 of sunflower oil, 4.0 of dried ground spinach, 1.5 of dried garlic, 3.0 of whey protein concentrate, 12.0 of seed mixture, water depending on the dough humidity 45%.

EFFECT: invention makes it possible to intensify the process of preparing bread, increase its yield, and also obtain a finished product with increased nutritional and biological value.

1 cl, 3 tbl, 2 ex