FIELD: food products.
SUBSTANCE: dough making method for bakery products includes yeast activation by mixing wheat flour, sugar, water and baker's yeast. Then the obtained semi-finished product is held for fermentation and combined with wheat flour, water, sugar, as well as low-fat soy flour in the amount of 10.0-15.0% of wheat flour weight, and then dough is mixed and fermented. Soy flour is pre-processed during 1.5 to 2.0 hours in milk whey with dissolved ascorbic and glutaminic acids in the amount 0.027% each of wheat flour weight.
EFFECT: increased specific volume, stability of shape, protein content, improved amino acid composition and organoleptical properties of bakery products.
4 tbl, 5 ex
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