FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Bakery products production method involves dough kneading with unpaired or sponge method from flour with medium or low baking properties, culinary salt, baker's yeast, water and a composition of enzyme preparations. Enzyme preparation composition used is preparations with alpha-amylase, endo-xylanase, endo-peptidase activity in amount of, respectively 2.5 units – 25.0 units AC, 12.5–50.0 units KsA, 15.0–60.0 units activity per 1 kg of flour. Then one performs dough fermentation, dough pieces molding, final proofing and baking of products.
EFFECT: invention allows to improve rheological properties of dough and quality of bakery products produced of medium and low-grade flour.
1 cl, 3 tbl, 12 ex
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