Enriched bread products manufacture method

FIELD: food industry. SUBSTANCE: enriched bread products manufacture method envisages a raw material acceptance, storage and pre-processing, preparation of wheat or rye or wheat-and-rye or rye-and-wheat dough, dough handling, bread products proofing and baking. Before baking one adds an extruded enriching additive in an amount of no more than 5% the of flour weight into dough; the additive is produced as a result of mixing starch-containing raw material or native and/or modified starch with an enriching ingredient with subsequent non-recurrent or recurrent extrusion treatment with/without additional water supplying, with or without crushing. Uncrushed extrudate is encapsulated by way of applying a salt solution of vitamins or amino acids or sugar-and-mors or sugar or sugar-and-juice or honey syrup or confectionary glaze or chocolate onto the extrudate surface. The additive is introduced into the dough; the mass is thoroughly stirred. The enriching ingredient is represented by vegetal raw material, mushrooms as well as animal origin ingredients. EFFECT: enriched bread products manufacture method has a preventive nature, enables regulation of the product protein-and-carbohydrate-and-vitamin-and-mineral status due to usage of extruded flavouring food components which are obtained from vegetal and animal raw materials. 4 ex