METHOD FOR PRODUCING OF GRAIN BREAD Russian patent published in 2006 - IPC A21D13/02 B02B1/08 

FIELD: food-processing industry, in particular, production of bread and bakery products from wheat grain.

SUBSTANCE: method involves soaking grain by feeding water and dispersing grain; kneading, cutting, proofing and baking dough. Grain soaking is executed initially by providing vacuum with residual pressure of 0.01-0.03 MPa, followed by holding during 1-2 min, and exposing to atmospheric pressure during 6-10 hours. Baking of bread is performed at temperature of 200-220 C during 35-40 min.

EFFECT: reduced time for soaking of grain prior to dispersion process and, as a consequence, intensified process for preparing of grain bread.

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