METHOD FOR PRODUCING OF GRAIN BREAD Russian patent published in 2005 - IPC

FIELD: baking industry, in particular, production of bakery products from cereal crop grain.

SUBSTANCE: method involves soaking whole unshelled grain in the presence of enzyme preparations of cytolytic action in an amount of 0.003-0.01% by weight of grain dry substance; dispersing thereof; adding receipt components to grain mass; kneading and fermenting dough and baking doughs. Grain is soaked for 6-16 hours at temperature of 30-50°C in aqueous solution of hop cones, said solution being prepared at temperature of 90°C for 90 min at hop:water ratio of 1:100 and grain to aqueous extract ratio of 1:1.

EFFECT: increased anti-microbial properties and improved quality of bread.

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