METHOD OF PRODUCING BAKERY PRODUCTS FROM WHOLE AND/OR GERMINATED GRAIN Russian patent published in 1999 - IPC

FIELD: food industry, in particular, its baking branch. SUBSTANCE: method involves multistage cultivation of yeast which is carried out on growth medium containing origins of carbon, nitrogen, phosphorus, micro- and macroelements, stimulator of growth and origin of microelements enriched the final product. Origin of iodine in concentration from 0.001 to 0.08% is introduced in medium at the beginning of each stage of cultivation. Simultaneously, grain is prepared depending on grain raw material for bread baking. Then grain is ground. Dough kneading is conducted by mixing the following components: prepared grain mass, yeast, salt solution and iodine origin which is added at the rate of 20-200 mkg per 100 g of prepared product. The proposed bakery products are used for prophylaxis and treatment of persons needed in their ration products enriched by iodine. EFFECT: increased quality of grain bread. 4 cl, 1 tbl, 3 ex