FIELD: food industry.
SUBSTANCE: method envisages preparation of dough based on flour of shell and seed lobe soya bean fractions manufactured during production of thermally treated soya bean grit or full fat soya bean flour, taken at a ratio of 1:1, and other recipe components. Goods are prepared from the dough and baked.
EFFECT: method allows to manufacture increased biological value flour goods with a nut flavour and savour.
2 tbl, 1 dwg, 1 ex
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