FIELD: food industry; in particular, breadbaking. SUBSTANCE: method involves kneading the dough by single- or two-phase method with introduction of vitamin additives. Before fermentation, dough is made up, proofed and dough pieces are baked. Used as soluble vitamin additive is edible vitamin concentrate in the form of aqueous solution. It is dosed at dough kneading. EFFECT: improved quality, higher food value, and reduced process time. 5 cl, 1 tbl
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