FIELD: baking industry.
SUBSTANCE: baker's flour mixture contains, wt%: wheat flour 1-50; one or number of kinds of flour other than wheat flour the balance, and additionally contains transglutaminase used in an amount of from 5 to 5,000 units per 100 kg of flour. Method involves preparing dough from flour mixture with low wheat content in the presence of transglutaminase used in an amount of from 5 to 5,000 units per 100 kg of flour mixture.
EFFECT: improved bakery characteristics of dough prepared in machine, in particular, reduced adhesiveness, improved quality and volume of baked products.
14 cl, 14 tbl, 8 ex
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