GRAIN BREAD PRODUCTION METHOD Russian patent published in 1999 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves soaking preliminarily cleaned grain with retained germ in aqueous medium (water or activated water with or without nutrient additives), with water-to-grain ration being at least 0.6 l per 1 kg of grain, for period of time during which aqueous medium acidity reaches 2-12 and grain swelling extent is such that upon squeezing, grain is flattened and intact germ slipped from it; pouring out aqueous medium in which grain was soaked; grinding grain and discharging liquid fraction not bound with produced wet grain mass; kneading dough of predetermined consistency and adding components in accordance with receipt; cutting dough; proofing for 15-50 min at temperature of 35-99 C and equilibrium moisture content state in "dough - atmosphere" system; baking at temperature of 200-320 C, with the initial 15-200 seconds of baking process being conducted in saturated water steam medium. Prior to grinding process, grain may be additionally washed, and liquid fraction discharged during grinding process may be used as dough component. EFFECT: improved organoleptical qualities and increased biological value of product. 4 cl, 3 ex