BREAD PRODUCTION METHOD Russian patent published in 1998 - IPC

FIELD: production of dietary bread. SUBSTANCE: method involves soaking grain with distilled, spring or mineralized water for 7-10 hours, straining and growing for 10-12 hours; drying part of grain till moisture content reaches 30% and grinding till average particle size reaches 200-300 micron; grinding remaining wet part of grain till average particle size reaches 100-200 micron; preparing plant extract; mixing it with whey; adding sugar in the ratio of 1:100; infusing for 100-120 hours and filtering. Filtered infusion is used instead of water for dough kneading in an amount determined by receipt. All components of receipt, except for dried ground grain, are simultaneously introduced into dough. Dried ground grain is added at the end of proofing process in the ratio of 1:1-20 relative to wet grain. Dough is proved for 2-4 hours, laid into pans and baked for 20-30 min at temperature of 200-220 C. EFFECT: improved quality of bread due to increased therapeutic and prophylactic properties by improved assimilability of protein and carbohydrates of meals, assimilability of B vitamins and reduction of calcium exchange. 2 tbl