METHOD OF BREAD PRODUCTION Russian patent published in 2000 - IPC

FIELD: food industry, particularly, production of bread from vegetable raw material with high content of biologically active substances. SUBSTANCE: vegetable raw material is steeped in water at full plunging for no less 12 h and ground. Necessary formula components are introduced in the prepared ground mass. Dough is made up and baked. Water used for steeping raw material is preliminarily frozen up to content of transparent crystals of 70 % from total water mass. Remaining water is removed, and ice crystals are mixed with silicon carbide in the amount no less 50 g per one liter of water prepared after melting of the crystals. The mixture is aged for 5 days. Water remained after steeping is separated from grain mixture and introduced at dough kneading. Used as vegetable raw material is grain of wheat and/or rye, and/or oat, and/or barley, and/or buckwheat, and/or millet, and/or corn, and/or fruits of pea, and/or bean, and/or pods. EFFECT: increased bread biological activity. 17 cl, 2 ex