FIELD: baking industry. SUBSTANCE: method involves addition of hemp powder in the process of dough kneading in amount of 10-15% from total flour weight. Hemp powder is prepared from ground hemp seeds with humidity not more 8%. Proposed method allows to reduce time of dough pieces proofing and baking, to soften conditions of heat treatment, and to improve structural-mechanical properties of bread crumb. EFFECT: increased food and biological value of prepared product. 3 tbl
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