FIELD: food industry.
SUBSTANCE: method of preparing bakery products includes kneading dough from flour, table salt, a fermentation agent, water, enzyme preparations with the phytase, amylase, hemicellulase and/or endo-xylanase activity, in the amount, respectively, from 1000 to 6500, from 2.0 to 4.0, from 10 to 30 and from 25 to 50 activity units per 1 kg of flour and other formulation components, fermenting the dough, dividing it into pieces, moulding dough pieces, proofing and baking the products.
EFFECT: invention allows to improve the quality, to increase the freshness preservation period of bakery products and to increase the bioavailability of mineral substances.
9 cl, 1 tbl, 10 ex
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