FIELD: food industry. SUBSTANCE: method involves treatment of raw material in water till appearance of germs, its grinding, mixing with salt solution and yeast, and further processing. Yeast before mixing with components is subjected to activation by its ageing in a part of ground raw material and water for 15-25 min. Ground raw material is taken in amount not less 1.0% from its total mass in mixture. EFFECT: reduced duration of technological process. 3 tbl
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