METHOD FOR PREPARING OF GRAIN BREAD Russian patent published in 2007 - IPC A21D13/02 A21D8/02 

FIELD: baking industry, in particular, preparing of bakery products from cereal crops grain.

SUBSTANCE: method involves soaking whole unshelled cereal crop grain; dispersing soaked cereal grain mass; adding receipt components to cereal grain mass; kneading dough; fermenting; cutting; baking to produce bread. Whole unshelled wheat grain and rye grain are separately soaked in soaking solution comprising enzyme preparation of Celloviridine and phytase-based complex enzyme preparation used in an amount of 0.09-0.25% by weight of dry grain substances at temperature of 20-40 C. Soaking time is 6-16 hours for wheat grain and 10-20 hours for rye grain. Before dispersion process, wheat grain and rye grain are used in an amount of 4:1.

EFFECT: improved gas-retention capacity and form stabilizing capacity of dough prepared from grain mass and increased volume of bread, improved crumb porosity structure and organoleptical properties of grain bread.

1 tbl, 2 ex