FIELD: food industry.
SUBSTANCE: invention relates to the field of food industry. The method involves yeast dough preparation, dough fermentation, semi-products par-baking, freezing, frozen semi-products long-term storage, defrostation and baking till readiness. Girasol flour in an amount of 5-20% of the total weight is introduced into the yeast dough to improve structure of the frozen par-baked semi-products and extend their storage life.
EFFECT: invention allows to extend storage life of frozen par-baked semi-products up to 120 days, improve the frozen products structure, enhance the ready product quality and nutritive value.
2 tbl, 3 ex
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