FIELD: baking industry. SUBSTANCE: method involves using, as a water-containing component, cereal or potato distillery grains or brewers' grains of brewage, or products prepared by means of their separation by residue or filtration. Water-containing component with humidity of 12-99% is used in amount of 5-100% to flour mass. EFFECT: broadened base of initial materials and functional possibility of dough preparation method. 3 cl, 2 tbl, 12 ex
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