FIELD: food industry. SUBSTANCE: method involves shelling, steeping, grain crushing, supplementation with ingredients, kneading and fermentation of the half-products and dough, dough cutting, and baking. Whole or crushed kernels are steeped in a solution of bread improving agents. The content of bread improving agents in the solution is 0.00005 to 1.0% of grain dry matter. EFFECT: higher product quality. 2 tbl
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