FIELD: baking industry. SUBSTANCE: method involves using of lentil flour instead of rye one during the process of scalding preparation. Dough kneading is conducted after cooling of scalding without its saccharification. Process of bread preparation is intensified, and bread hardening is decelerated. EFFECT: improved food value of product; broadened assortment. 2 dwg, 4 tbl, 2 ex
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