FIELD: food industry.
SUBSTANCE: method for manufacturing bakery products, involving kneading dough from wheat flour and other formulation ingredients, fermenting the dough, cutting, proofing and baking it, is characterized in that ground safflower seeds are additionally introduced into the formulation mixture in the amount of 3 to 7% by flour weight.
EFFECT: improving the quality of bakery products, increasing their biological value by means of applying ground safflower seeds.
1 dwg,1 tbl
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