FIELD: food industry.
SUBSTANCE: invention is related to food industry, in particular, to flour goods production. The method envisages dough preparation with usage of wheat flour and flour of germ 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. Dough is moulded; corresponding flour goods are baked from the dough.
EFFECT: method allows to manufacture increased biological value products with high organoleptic indices.
1 tbl, 1 dwg, 1 ex
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