METHOD FOR PRODUCTION OF BREAD WITH COMPOSITE MIXTURES

FIELD: food processing industry, in particular bread production. ^ SUBSTANCE: composite mixture in amount of 8-12 % based on mass of first-grade wheat flour is previously blended with electrically activated aqueous solution with pH 2.32, redox potential of +1183 mV, and temperature of 40±2°C. Obtained mixture is conditioned for 20±2 min and further is fed into mixer together with wheat flour, pressed baking yeast, table salt, and water and dough is kneaded. Dough after fermentation is handled, proofed and baked. Mixture of buckwheat, pea and wheat flour, wheat bran, and wheat germ flakes in ratio of (5-12):(10-7):(5-8):(8-23):(72-50) is used as abovementioned composite mixture. ^ EFFECT: bread with increased nutrient and biological value, enhanced content of protein and minerals, food fibers and B group vitamins, improved organoleptic characteristics, prolonged storage time. ^ 3 tbl, 2 ex