FIELD: food processing.
SUBSTANCE: method provides the dough kneading from a wheaten flour, a liquid starter culture with Lactobacterin, a crude baker's yeast, salt and the potato broth with temperature of 41-45°C. To broth the juice of cedar seeds is admixed on the basis of 8-15 grams on 1 kg of a flour then knock-back, proving and batching are carried out.
EFFECT: food value and gustatory qualities of a grain product are improved by increase in it of valuable nutrients content.
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