METHOD FOR PRODUCING GRAIN BREAD Russian patent published in 1997 - IPC

Abstract RU 2080067 C1

FIELD: food industry. SUBSTANCE: method involves steeping wheat grain in water for 24-48 h. It provides grain germinating up to size of germ not more than 1 mm. Grain material is ground and mixed with salt solution for kneading the dough. Then dough is subjected to making-up, fermenting and proofing for 180-210 min at temperature 35-40 C and humidity 75-80%, and it is baked at temperature 150-170 C for 50-60 min. EFFECT: higher biological value. 1 tbl

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RU 2 080 067 C1

Authors

Akinshin Vladimir Ivanovich

Dates

1997-05-27—Published

1994-06-24—Filed