FIELD: baking industry and public catering, in particular, preparing of farinaceous products.
SUBSTANCE: method involves kneading dough using first-grade wheat flour, edible salt, water; forming and baking; during kneading procedure, additionally introducing wheat grits and milk whey; kneading dough at rotational frequency of kneading device of 5 s-1 during 1 min, with respective receipt components being selected in predetermined ratio; feeding air into chamber and kneading dough under pressure of 0.35 MPa during 3-5 min at kneader rotational frequency of 13.3 s-1; dressing dough into dough pieces having weight of 150-170 g.
EFFECT: increased nutrient value of aerated farinaceous products having maximum amounts of substances necessary for human organism.
2 tbl, 3 ex
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