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

FIELD: baking industry, in particular, preparing of bread from whole threshed grain.

SUBSTANCE: method involves soaking unshelled wheat grain; providing swelling of wheat grain; germinating; grinding; kneading dough from ground mass, salt in the form of saline solution, and compressed yeast in the form of suspension; fermenting; cutting; proofing and baking. During kneading of dough, dry mixture is additionally introduced into dough, said dry mixture comprising 4-5% of wheat gluten and ascorbic acid used in an amount of 0.05-0.09% by weight of dry grain. Grain mixture is first introduced in dosed amounts into dough kneading machine, then dry mixture of wheat gluten and ascorbic acid is gradually added during 1-1.5 min, with kneading device of dough kneading machine being continuously in operating state, then edible salt is introduced in the form of saline solution and compressed yeast in the form of suspension. Kneading procedure is performed during 7-8 min.

EFFECT: intensified process and reduced labor intensity for preparing of grain bread, improved quality of ready product, and delayed bread hardening.

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