FIELD: food industry.
SUBSTANCE: method for preparation of a wheat bakery product with an amaranth improver includes preparation of dough of wheat flour, pressed bakery yeast, culinary food salt, granulated sugar, margarine, amaranth quality improver and drinking water, handling, proofing and baking of the target product. Amaranth improver is represented by amaranth grits flour obtained during grinding of amaranth native flakes in amount of 7.0 % of the total weight of bakery wheat flour and amaranth grain flour.
EFFECT: invention allows to improve organoleptic indices of quality of wheat bakery product as a result of increase of degree of amylolysis and looseness of flour structure of dough semi-products.
1 cl, 5 tbl
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