FIELD: food industry.;SUBSTANCE: invention relates to the food industry. Bread production method involves kneading dough of pressed bakery yeast, culinary food salt, drinking water, prime grade wheat flour, its fermentation, handling, proofing of dough semi-products and baking. During the process of dough preparation, drinking water, pressed bakery yeast, culinary food salt, high-grade wheat flour are successively introduced; additionally, nanostructured riboflavin is added in amount of 1–2 % of prime grade wheat flour mass.;EFFECT: invention makes it possible to increase nutritional and biological value of bread, to improve consumer properties of finished products, and to expand assortment of bread.;1 cl, 3 tbl, 5 ex
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机译：技术领域：本发明涉及食品工业。面包的生产方法包括揉压面包酵母的面团，烹饪食盐，饮用水，优质小麦粉，其发酵，处理，面团半成品的发酵和烘烤。在面团制备过程中，依次引入了饮用水，压制的发酵酵母，烹饪食盐，高级小麦粉。此外，纳米级核黄素的添加量为优质小麦粉质量的1-2％。;效果：发明可以提高面包的营养和生物学价值，改善制成品的消费性能，并扩大面包的种类。; 1 cl，3 tbl，5 ex
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