FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used for production of bakery and flour culinary products. One prepares dough of a mixture of wheat flour and flour of secondary soya raw material produced during production of full fat soya flour, containing hulls - 40%, soya seed germs -10%, crashed soya seed lobes - 50%. One performs mixing the flour with the other recipe components, moulding and thermal treatment.
EFFECT: invention allows to produce a product having the specified functional properties, containing physiologically valuable complexes of the following ingredients: protein and cellular tissue, mineral substances and vitamin E, ensuring enhancement of biological activity of the human gut of normal microflora and possessing antioxidant activity.
3 dwg, 2 tbl, 1 ex
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