FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves blending 75 g of flour, 3 g of sugar, 1.5 g of yeast, 60 ml of water, introducing 10% common juniper root extract in an amount of 1% of flour weight, kneading dough, proofing and baking.
EFFECT: invention allows to intensify the process of fermentation at the production stage, enhance food and biological value of bread and bakery products.
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