FIELD: food industry. SUBSTANCE: hydrolysis lactose syrup is prepared by hydrolyzing syrup with beta- galactosidase enzyme preparation for 10 h at 30-60 C and pH 4.0-5.0, dose of enzyme preparation being 15 to 90 units in 1 cu. cm. With 60-62 units/cu.cm, at pH 4.5 and temperature 49-50 C, degree of hydrolysis after 9 h reaches 98-99%. Hydrolyzate is then added to dough, which is treated by conventional way. EFFECT: improved quality of bread. 2 tbl, 5 ex
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