FIELD: food processing industry, in particular bread production with addition of oily culture flour.
SUBSTANCE: claimed method includes preparation of flour from preliminary washed, dried at 365 K up to humidity less than 5 % flax seeds. Then dough is prepared from wheat flour, flax flour, water, yeast, salt, oily component, and other formulation components (for example, sand sugar, vanilla, honey, raisin, vegetable oil, milk butter, margarine). Flax flour is used in amount of 40-60 % based on total flour amount.
EFFECT: product with increased content of protein and polyunsaturated fatty acid.
8 cl, 9 ex
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