FIELD: food-processing industry, in particular, baking industry.
SUBSTANCE: method involves kneading dough from top-grade baker's wheat flour, compressed yeast, sand sugar, edible salt, margarine, and water; dressing, proofing and baking dough pieces; cooling resulted product; cutting into slices and drying said slices; before dough kneading, additionally introducing lupine flour into receipt mixture in an amount of 15-17% and dry protein semi-finished product in an amount of 6-8% by weight of wheat flour in dough, said lupine flour and dry protein semi-finished product being preliminarily mixed with wheat flour; providing dough fermentation during 60-90 min; preparing lupine flour from lupine seed exposed to super-high frequency electric field during 130-140 s, followed by cooling to room temperature; grinding; separating seed coat in air flow at flow speed of 7-8 m/s; grinding and sieving.
EFFECT: improved organoleptical properties as to color, taste and odor, increased biological value of product, and reduced dough fermentation process.
2 tbl, 3 ex
