FIELD: baking industry.
SUBSTANCE: method involves preparing dough by two-staged process including mixing flour, salt, yeast, food additive, and other receipt components; providing dough fermentation, cutting, proofing; baking resultant doughs. Food additive is composed of following components, wt%: soya flour 60; wheat grits 15.5; oat flakes 13.49; balsam "Iremel" 10.0; sodium chloride 0.0067; sodium gluconate 1.0; potassium iodide 0.003. Food additive is used in an amount of 0.1-0.5% by weight of flour. Ready bread may be used as prophylactic product.
EFFECT: increased nutritive value, high volume and porosity of product and wider range of usage.
2 tbl, 7 ex
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