FIELD: food industry; may be used in bread baking, confectionery industry, etc. SUBSTANCE: method for preparing food product from whole cereal crops involves treatment of corns by water up to appearing the germs and processing them up to preparation of ready product. As raw material, at least, two grades of cereal crops are used; treatment is made by liquid media. EFFECT: higher food value; reduced cost price and broadened assortment of food products. 1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION OF GRAIN BREAD | 1996 |
|
RU2098969C1 |
| METHOD FOR PREPARING FOOD PRODUCT FROM CEREAL CROPS | 1996 |
|
RU2091027C1 |
| METHOD FOR PRODUCTION OF GRAIN BREAD | 1994 |
|
RU2078506C1 |
| METHOD FOR PRODUCING BAKERY OR CONFECTIONERY FARINACEOUS PRODUCTS FROM CEREALS | 1997 |
|
RU2121275C1 |
| CONFECTIONERY FARINACEOUS PRODUCTS MANUFACTURE METHOD | 1998 |
|
RU2123261C1 |
| GRINDER | 1996 |
|
RU2099140C1 |
| METHOD OF PRODUCING "LIVING FLOWER" | 1998 |
|
RU2136367C1 |
| METHOD FOR PRODUCTION OF APPLE-GRAIN BREAD | 2021 |
|
RU2785378C1 |
| METHOD FOR PRODUCING YEAST-FREE GRAIN BREAD | 2021 |
|
RU2786567C1 |
| GRINDER | 1994 |
|
RU2076573C1 |
