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

FIELD: food products.

SUBSTANCE: method includes steeping whole unhulled wheat grain, its dispersion, addition recipe ingredients to the grain mass, kneading of dough, its fermentation, cutting, proofing and baking of dough pieces. Before steeping the grain is irradiated with photodiode quantum radiator with yellow or red LEDs during 60 seconds pulsed with pulses repetition rate 3 kHz under pulse duration of 0.25 microseconds. Steeping is performed in water during 16-20 hours at the temperature 20-30°C. Relation of grain and water makes 1:1.

EFFECT: high specific volume, good even porosity, duration of technologicas cycle decreases.

2 dwg, 2 tbl, 4 ex