FIELD: food industry.
SUBSTANCE: invention is related to bakery industry. The method envisages brew preparation, dough kneading with subsequent proofing, moulding and baking. For brew preparation one uses a fermented solution including garbanzo protein isolate in the form of dry powder in an amount of 5-28 % of the total quantity of wheat flour and "Fervital" yeast preparation in an amount of 0.19 % of the total quantity of garbanzo protein isolate.
EFFECT: invention allows to manufacture a product enriched with indispensable amino acids and with improved organoleptic and physical and chemical indices.
3 ex
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