BREAD AND BAKERY PRODUCT MANUFACTURE METHOD Russian patent published in 2001 - IPC

FIELD: baking industry. SUBSTANCE: method involves providing preliminary preparing, wetting, germination of grain for 10-16 hours; partially grinding grain to particles of 100-300 micron size; kneading dough from mixture containing prepared grain, spring water, salt, sugar, loosener and other components prescribed by receipt; proofing produced mass; dividing into doughs and placing each dough into pan for baking doughs; providing final processing of bread in vacuumizer under pressure of up to 0.04 atm for 2-5 min. Method allows bread "potato disease" to be avoided while predetermined organoleptical properties to be kept. EFFECT: simplified method and improved quality of bakery products. 1 tbl