BREAD PREPARING COMPOSITION AND BREAD PREPARING METHOD Russian patent published in 2005 - IPC

FIELD: baking industry, in particular, production of dietary and health-improving bakery products.

SUBSTANCE: bread composition includes swollen grain ground to 100-300 micron particles, germinated soya and oats ground to 100-200 micron particles, cereal amaranth seeds crushed and/or fractured in oily medium until damaging of coat, ground sea kale, emulsifier and water. Components are used in predetermined ratio, wt%. Method involves soaking soya and oats grains; swelling grains for 0.5-4 hours; germinating oats and soya grains for 2-10 hours; grinding swollen grains into 100-300 micron particles and grinding germinated oats and soya into 100-200 micron particles; kneading dough from receipt components; proofing and placing resultant doughs into pans; baking doughs for producing of bread. Soaking procedure is provided for 2-10 hours. During baking, damaged coat of cereal amaranth seeds is completely solved.

EFFECT: saturation of human organism with oxygen and, accordingly, intensified metabolism, improved blood current, and enhanced anticancerogenic and antimicrobic effect.

3 cl, 2 ex