METHOD OF PREPARING ZINC-ENRICHED BREAD Russian patent published in 2025 - IPC A21D13/00 A23L33/165 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry, in particular, to bakery industry and may be used for production of bread intended for prevention of zinc deficit. Method of preparing zinc-enriched bread involves dissolving culinary edible salt and pressed bakery yeast in water with t=27 °C, adding in portions of bakery wholemeal wheat flour and an enriching food composition of chitosan and zinc, forming sponge with a fermentation duration of 240 minutes, kneading dough, adding second grade wheat flour, proofing blanks for 60 minutes and baking bread at t=230 °C for 60 minutes. Content of the initial recipe components is, g: wholemeal wheat flour – 600; second grade bakery wheat flour – 398; enriching food composition of chitosan and zinc – 2; table salt – 15; pressed bakery yeast – 5; water – as per calculation.

EFFECT: invention is aimed at the product quality enhancement, bread enrichment with essential zinc, imparting preventive properties to the ready product.

1 cl, 2 tbl, 3 ex