Abstract
In this work, in order to increase the nutritional and biological value of bakery products, an unconventional legume mixture was used, and baker's pressed yeast was replaced with a sourdough from whole wheat grain. The chemical, mineral and amino acid composition of the legume mixture has been investigated. The best quality of the finished product is achieved by adding 10% leguminous mixture to the mass of first grade wheat flour. The research results showed that the developed combined flour with the introduction of leguminous crops made it possible to obtain bread with increased nutritional value, characterized by good organoleptic and physicochemical characteristics.