FIELD: food industry.
SUBSTANCE: invention relates to bakery industry. The baked bakery product has increased content of protein - 8-25 wt %, fibres - more than 6% and food inclusions sized 2 mm - 18-35% of the product weight, the glycaemic index being less than 60. The dry mixture composition for the bakery product manufacture contains 10-40 wt % of protein, 8-36 wt % of fibres, 25-50 wt % of food inclusions and 35-70 wt % of flour.
EFFECT: proposed bakery product is, in particular, intended for breakfast and characterised by high capability to cause a sense of satiation and high nutritive properties as well as by convenience in consumption.
23 cl, 5 dwg, 5 tbl, 7 ex
