Method of production of the sourdough bread

摘要

The subject of the invention is a method of producing sourdough bread with improved organoleptic and useful properties and better technological parameters. The process of preparing sourdough bread is that in the production process to the flour transglutaminase of bacterial origin is added in an amount of 3 to 99 mg/100 g and other baking additives and used transglutaminase corresponds to the enzyme dose below 100U/kg of flour.