GRAIN BREAD PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, production of bread from whole wheat grains. SUBSTANCE: method involves grain shelling; conditioning; grinding in disperser; dough kneading with the use of ground grains and components envisaged by receipt; providing fermentation; forming doughs; proofing and baking. Wheat grains with autolytic activity of 170-365 s, glassiness of 40-70%, bushel weight of 770-800 g/l are used. Shelling is carried out until fruit coats making 3-7% by total weight of grains are removed. Conditioning is carried out for 20-30 hours with the use of water having temperature of 8-40 C in an amount of at least 50% by total weight of grain. Grain is ground in disperser having heads mounted in the following succession: three-blade knife, die with 4 mm sized openings, twelve-blade knife, die with 3 mm sized openings, twelve-blade knife and die with 3 mm sized openings. Dough is kneaded for 10-20 min until dough consistency is 620-650 units. Dough is subjected to fermentation for 60-120 min at temperature of 30-40 C. Doughs are proofed in proffer and baked on bakestone or in baking tins at temperature of 200-250 C for 15-60 min. EFFECT: improved quality of bakery product rich in edible fibers, protein, fats, and mineral substances. 3 ex