FIELD: food industry.
SUBSTANCE: composition for bakery goods production includes medium rye flour and second grade wheat flour and raw materials additional to the total flour weight; the additional raw materials are represented by lentils, soya bean flour, dry defatted milk and mustard powder at the following components ratio, wt %: medium rye flour - 41.3, second grade wheat flour - 45.4, lentils - 7.7, soya bean flour - 2.2, dry defatted milk - 1.8, mustard powder - 1.6.
EFFECT: invention allows to obtain bakery goods with higher biological value and improved organoleptic and physicochemical properties as well as allows to expand the range and raw materials base and use non-traditional raw material in the process of production of bakery products of a mixture of rye and wheat flour.
3 tbl, 2 ex
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