FIELD: food industry.
SUBSTANCE: bakery product production method involves kneading dough from prime grade wheat flour, amaranth flour, baker's compressed yeast, goat milk whey, table margarine, white sugar, culinary salt and water; dough fermentation, handling, dough pieces proofing and baking are performed. In dough kneading, amaranth flour is used in amount of 15 % of the total weight of wheat flour and amaranth flour, and the goat's milk whey is used in amount of 30 % of the total weight of flour.
EFFECT: invention allows to intensify gas and acid formation in dough, to improve structure and food value of the ready product.
1 cl, 3 tbl, 3 ex
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