FIELD: food industry.
SUBSTANCE: method for manufacturing bakery products of the functional purpose from wheat flour and pre-hydrated pea flour includes dough kneading, its fermentation, cutting, moulding, proofing and baking, with additionally introducing into dough fresh suspended greens selected from the series of parsley, dill, tarragon, celery, spinach, orach, nettle, amaranth, Rocket salad. The pre-hydration of pea flour is carried out in at the weight ratio of pea flour: water, equal to 1:2, at a temperature of 95-100°C. The components are used at the following ratio, wt: wheat flour 40, pea flour 10, suspended greens 37.5, sunflower oil 2.5, water 22, sugar 1.0, yeast 0.6, salt 0.4.
EFFECT: expanding the assortment of bakery products, increasing their food and biological value.
3 tbl, 3 ex
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