GRAIN BREAD PRODUCTION METHOD Russian patent published in 1999 - IPC

FIELD: food-processing industry, in particular, baking industry. SUBSTANCE: method involves soaking grain in water; holding in soaked state; grinding germinated grain to obtain semi-finished grain product; preparing dough and adding receipt components; cutting, proofing and baking. Dough is prepared by adding ready fermented flour dough to semi-finished grain product in an amount of 10-90% by total weight of dough. Uniform content of semi-finished grain product is provided by adding oil in the process of grinding germinated grain in an amount of 1% by weight of germinated grain. Method further involves pouring water into washed grain and holding in water having temperature of 8-30 C during 24-12 hours; discharging water and holding grain mass in wet state at temperature of 30-50 C for 8-4 hours, with holding time being in inverse proportion to medium temperature. Grain grinding extent is in inverse proportion to grain percentage of total weight of dough. Presence of germinated grain imparts improved medicinal and gustatory properties to produced bread, which has minimum crumbling. EFFECT: increased efficiency, reduced production process and improved qualities of product. 4 cl, 1 tbl, 3 ex