FIELD: food-processing industry and public catering, in particular, production of biscuit articles.
SUBSTANCE: method involves mixing hulled rye flour with water in the ratio of 3:7; holding at temperature of 20°C for 1 hour and subjecting to swelling procedure for 3-5 min; separately whipping mélange with sand sugar until mass volume has increased by 2.5-3 times; mixing whipped water-flour mixture with egg-sugar mixture; adding starch and essence; forming dough and baking.
EFFECT: increased specific volume and porosity of product, increased nutritive value and reduced value of ready product.
5 tbl, 1 ex
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