FIELD: baking industry.
SUBSTANCE: method involves preparing dough from mixture of wheat flour, yeast, salt, sugar, fatty product, wheat germ flakes; providing dough fermentation, cutting, proofing and baking; before kneading procedure, mixing flakes used in an amount of 5-9% by weight of flour with receipt amount of electrically activated aqueous solution; holding resultant mixture for 24-30 min at temperature t=40-420C; adding 0.005 wt% of ascorbic acid. Electrically activated aqueous solution is produced by processing of 2%-solution of NaCl with direct electric current at room temperature to pH value of 3.2-3.6 and oxidation-reduction potential of from +1136 to +1128 mV.
EFFECT: improved quality of ready product, increased microbiological purity and nutritive value of bread, and inhibited bread hardening process.
2 tbl, 3 ex
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