FIELD: baking industry, in particular, inhibition of development of potato disease in dough. SUBSTANCE: method involves introducing nisin at the rate of 2,000-15,000 weight units per 1 kg of flour weight in dough at the initial stage of dough kneading. Method allows efficient deep inhibition of development of cereal potato disease even in case of inadequate storage of cereals. EFFECT: increased efficiency and improved quality of bakery products.
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