FIELD: food industry.
SUBSTANCE: invention relates to bakery industry. The method involves preparation of a semi-product from a composite mixture represented by a mixture of wheat flour and Spirulina platensis spirulina microalgae powder (preliminarily milled into particles sized 15-150 mcm) at a ratio of 13:1 and the recipe quantity of water. The produced semi-product is maintained at a temperature of 30°C during 20 minutes. One proceeds with kneading the dough from the prepared semi-product, bakery wheat flour, yeast and culinary food salt, fermentation of the dough, dough pieces handling, the bakery products proofing and baking.
EFFECT: invention allows to produce bakery products for preventive alimentation with enhanced biological and nutrition value.
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