FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves kneading dough of prime, first or second grade wheat flour, compressed yeast, culinary salt, sand sugar and water, its fermentation, handling, proving and baking. Additionally added to the dough in the process of kneading is pumpkin flour produced from dried and milled pumpkin pump and taken in a quantity of 7.5-15% of the total flour quantity as well as millet flour produced of ground millet and taken in a quantity of 7.5-15% of the total flour quantity. Pumpkin and millet flour is preliminarily mixed with wheat flour.
EFFECT: invention enables increase of dietary fibre content in the finished product, improvement of organoleptic and physicochemical properties of bread of prime, first or second grade wheat flour, extension of the available range of functional purpose bakery products for alimentation of school and pre-school age children as well as increase of their food and biological value and biological efficiency.
1 dwg, 1 tbl, 3 ex
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