BREAD PRODUCTION METHOD Russian patent published in 2025 - IPC A21D8/02 A21D13/02 A21D13/45 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery industry, and can be used for production of bread from wheat flour. Bread production method consists in the fact that thick dough is prepared from 1/2 of the recipe quantity of prime grade wheat flour, farro bran, pressed bakery yeast and water at the rate of dough moisture content equal to 50%. Then dough is fermented for 120 minutes. Then one adds the remaining amount of flour, edible salt and sugar solutions, pumpkin puree, vegetable oil and water to the ready dough. Then dough is kneaded with moisture content equal to 45% with subsequent fermentation during 60 minutes. Fermented dough is subjected to cutting, proofing for 40-45 minutes and baking for 35 minutes at 220°C. Components are used at the following ratio, kg: prime grade bakery wheat flour – 90.0, pressed bakery yeast – 2.0, farro bran – 10.0, food salt – 1.5, vegetable oil – 3.0, white sugar – 3.0, pumpkin puree – 10.0, water – calculated amount taking into account moisture content of 45%.

EFFECT: invention makes it possible to expand range of preventive bakery products, to increase nutritive value of wheat bread, to increase content of food fibres in products, to increase storage life of bread freshness.

1 cl, 4 tbl