FIELD: food industry.
SUBSTANCE: invention is related to food industry, namely to bread production. The method envisages kneading dough based on wheat flour with addition (during kneading) of powder of soya seed coat in an amount of 7% of wheat flour weight. Fermentation of the kneaded dough, moulding it into dough pieces and proving follow, then the products are baked.
EFFECT: invention allows to increase porosity, specific volume and shape stability of bakery products, to increase volume and content of protein, food fibres, mineral substances.
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