FIELD: food industry. SUBSTANCE: method involves bran breaking and its sorting into three fractions by size: size of particles is 800 micrometers and more, from 800 to 300 micrometers, and less 300 micrometers; by-fraction moistening up to 27-29 % of humidity and subsequent steeping for 30-40 min, and extrusion of fractions at temperature 180-200 C. Then extrudate is subjected to ultrared treatment by fractions at temperature 190-200 C for 50-55 s and cooled by atmospheric air. Ready-to-use product in the form of crunchy porous sticks with taste of roasted good is packed by fractions. EFFECT: higher biological value. 2 cl, 1 dwg, 1 tbl
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