FIELD: food industry.
SUBSTANCE: invention relates to baking industry. Method for production of bakery products from flour of flour grade 5 wheat grains includes kneading dough, dough resistance, dough cutting, aging and baking semi-products. Dough is kneaded by non-sponge method. When kneading dough into paste flour added polysaccharide, which is used as xanthan or tragacanth. Dough kneading is carried out at the following ratio of initial components, wt. %: wholemeal flour of grade 5 wheat grains 70–72, salt 1–1.5, pressed yeast 0.2–0.4, polysaccharide 0.2–0.5, water 24–26.
EFFECT: invention allows to produce bakery products with improved organoleptic indices, as well as to reduce terms of bakery products manufacture.
1 cl, 1 tbl, 2 ex
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