METHOD FOR PRODUCING OF BREAD FROM VARIOUS KINDS OF CEREAL CROPS Russian patent published in 2005 - IPC

FIELD: baking industry, in particular, production of bread having increased nutritive value.

SUBSTANCE: method involves soaking and grinding cereals; kneading dough from ground grain, edible salt in the form of saline solution, and compressed yeast in the form of suspension; fermenting; dressing dough and baking bread. Rye and wheat mixture is used as cereal crop mixture. Each cereal crop is preliminarily held for 1.5-2 hours in sweet water and further exposed to ultrasonic processing for 8-12 min at acoustic energy density of 15 kJ/m³ and at frequency of 21 kHz. After processing, rye grain is held for 22-14 hours and wheat grain is held for 21-8 hours. Cereal crop grain is washed in sweet water. Rye grain is germinated for 8-6 hours and wheat grain is germinated for 9-7 hours until germs of size not in the excess of 1.5 mm are produced. Dough is kneaded from ground cereals used in the ratio of 7:3, and also ground oats flakes are added in an amount of 18-22% by weight of cereal grain.

EFFECT: intensified grain preparing procedure, increased nutritive value and high quality of ready bakery products, and delayed bread hardening process.

1 tbl, 3 ex