METHOD FOR PRODUCING BREAD "TIBET-OLYMPIC"

FIELD: food-processing industry, in particular, baking industry. SUBSTANCE: method involves preliminarily preparing grain; wetting for 2 hours until grain is swollen; partly milling into particles of 100-300 micron size; providing kneading with the use of prepared grain, distilled, mineral or spring water, salt, sugar, loosening and other receipt components; proofing; placing in pans and baking for 20-90 min at temperature of 100-250 C; introducing germinated oat in the process of preliminary preparing of grain; providing final processing of grain to provide for required moisture content by cooling to temperature of 29-30 C through vacuumizing process to vacuum extent of 0.04 atm for 2-5 min, with components being used in the following ratio, wt%: swollen grain 50-60; emulsifier 0.3-0.5; soya 15.5-25.7; oat 5.0-15.0; water the balance. During deep vacuumizing process, heavy metal salts together with excessive moisture are washed out from bread to settle on apparatus bottom together with excessive moisture. Method is used for producing various kinds of bread, common as well as dietary and specialized kinds of bread. EFFECT: increased quality of bread, improved assimilation of useful components facilitating bone tissue synthesis, and wider range of use. 2 cl