FIELD: food industry; baking industry.
SUBSTANCE: invention can be used in production of bakery products for functional and specialized nutrition. The method for preparing a bakery product includes preparing dough by mixing the whole amount of flour, water, common salt and yeast, fermenting the dough, cutting it, proofing and baking dough pieces, while powder from fermented aspen leaf meal is introduced into the dough, enriching the bakery product with calcium, soluble and insoluble dietary fibre. The powder is obtained by fermentation, drying and grinding of an aspen leaf mixture and is taken in an amount of 3-5% by weight of the flour in the dough.
EFFECT: invention makes it possible to improve the organoleptic indicators of the quality of bread, increase the nutritional value and expand the range of bakery products for functional and specialized nutrition.
1 cl, 1 dwg, 5 tbl
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