FIELD: food industry.
SUBSTANCE: composition for making dough for bread. The composition of the dough for the preparation of yeast-free bread includes drinking water, baking wheat flour of the first grade, wheat sourdough, prepared wheat grain, granulated sugar, table salt in the following ratio of components, wt.%: drinking water 21.3678-24.0867, flour baking wheat of the first grade 23.7183-26.7363, wheat sourdough 11.4745-12.9346, prepared wheat grain 32.6928-36.8527, granulated sugar 3.6539-4.1188, table salt 1.1111-1.2525.
EFFECT: obtaining a finished product with improved organoleptic properties, as well as with an increased beneficial effect on the human body.
1 cl, 3 tbl
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