METHOD FOR PRODUCTION OF BREAD CONTAINING NANOSTRUCTURED VITAMIN C

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the food industry. Proposed method for making bread involves kneading dough from baker’s yeast cake, table salt, drinking water and top-grade wheat flour, fermentation of dough, cutting of dough, proofing of dough pieces and finally their baking. During the process of the dough preparation, drinking water, pressed bakery yeast, food culinary salt, high-grade wheat flour are successively added, additionally nanostructured vitamin C is added to carrageenan or gellan gum, or konjac gum, or sodium alginate, or sodium carboxymethyl cellulose, or in high- or low-esterified apple or citrus pectin in amount of 0.5–1.0 % of weight of prime grade wheat flour.;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, 10 ex