PRODUCTION OF GRAIN BREAD FROM WHOLE BIOLOGICALLY-ACTIVE WHEAT GRAIN Russian patent published in 1998 - IPC

FIELD: food industry. SUBSTANCE: method involves washing the grain with flowing water; its steeping at temperature 25-40 C for 40-60 h up to 40-55% moisture content; washing the steeped grain with water which is fed underneath with pressure 3-5 atm and at the top; maturation of ground grain mass for 1-3 min, while dough, for 4-7 min; introduction in grain mass formula components and flavors; dough fermentation for 15-25 min, its knock-back, making up into dough pieces, their dusting and active steam-damping at temperature 240-330 C, baking and packaging cooled products. EFFECT: increased biological value. 9 cl, 3 tbl