GRAIN BREAD PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves soaking whole grain; dispersing; adding receipt components to grain mass; kneading dough; fermenting; cutting and baking. Grain is soaked in unshelled state for 3-16 hours at temperature of 30-50 C in melanocarpous ash concoction, with said concoction and grain ratio being 1:1, in the presence of citric acid granules used in an amount of 0.05% by weight of dry substances and cytolytic enzyme preparations used in an amount of 0.04-0.01% by weight of dry substance of grain. EFFECT: improved quality of bread. 5 tbl, 2 ex