FIELD: food industry.
SUBSTANCE: dough is prepared from first grade wheat flour, pressed bakery yeast, food culinary salt, sugar sand and water. During dough preparation one additionally adds maize groats in an amount of 5.0-10.0% of the total weight of first grade wheat flour; the extruded maize groats are preliminarily milled; alternatively, at the stage of dough preparation one adds extruded rice groats in an amount of 5.0-10.0% of the total weight of first grade wheat flour; the extruded rice groats are preliminarily milled; alternatively, at the stage of dough preparation one adds extruded buckwheat groats in an amount of 5.0-7.0% of the total weight of first grade wheat flour; the extruded buckwheat groats are preliminarily milled. Then one performs dough fermentation and handling, crumb plates moulding and proofing, surface finishing, the crumb plates baking, maintenance for cooling, slicing and subsequent drying.
EFFECT: manufactured product nutritive value enhancement due to food fibres and biologically active substances content increase as well as high quality preservation combined with enhanced consumer properties of wheat crumbs.
8 tbl, 3 ex
