METHOD FOR PRODUCTION OF GRAIN BREAD Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: method involves grain water steeping, grain grinding by cutting, kneading, adding formula components, making up the dough, proofing and baking. Grain steeping is carried out in water of 8-30 C for 24-72 h depending on grain grade and up to full swelling, but up to appearing of sprouts. Dough kneading is carried out stage-by-stage: after adding salt solution dough is mixed for 3-4 min; then activated yeast is introduced and dough is finally mixed for 5-6 min. Proofed dough pieces are baked in ovens at 160±10 C for 53±5 min. Grain steeping up to full swelling, but up to appearing of sprouts provides maximum concentration of useful substances. Stage-by-stage dough kneading with simultaneous introduction of additives is simplified technology and reduced production time. EFFECT: optimum tastiness of bread. 2 cl, 3 tbl