METHOD OF MANUFACTURING NON-YEASTED GRAIN BREAD Russian patent published in 2009 - IPC A21D13/02 A21D8/02 

FIELD: food products.

SUBSTANCE: method includes steeping unhulled wheat grain, its swelling, sprouting, grinding, dough kneading of grinded grain mass, table salt, dry wheaten gluten, ascorbic acid, vegetable oil, milk whey and drinking water. Ascorbic acid is preliminary dissolved in milk whey. Dough kneading is performed in whisking device with mixer rotation frequency of 5 c^-1 during 1 min. After that, the air is supplied in the device under the pressure 0.3 MPa. Than, dough beating is performed at the water temperature 26-28°C under 2-4 min with mixer rotation frequency 11 c^-1. After that, dough pieces are formed with the weight of 0.15-0.20 kg under working pressure and baking is performed at the temperature 220-230°C. The dough is prepared under following ratio of components, g: Grain mass - 155, table salt - 1.5, sunflower oil -2, milk whey - 20, dry wheaten gluten - 2.9, ascorbic acid - 0.5, water - to the dough humidity of 49.5%.

EFFECT: increased quality of bread, slowdown of hardening process, yield is increased, process of dough making is intensified.

1 tbl, 3 ex