FIELD: food products.
SUBSTANCE: method includes grain peeling, gain soaking in water, mincing, dough preparation from produced grain mass, adding of recipe ingredients, dough fermentation, its cutting, proving and baking. Baking is performed between two blade electrodes, which are cut into alterating current mains of industrial frequency with voltage 50-250 V while being baked.
EFFECT: bread product food value increases due to preservation of vitamins B1, B2, PP and lysine Prosority and volume yield of bread increase.
2 tbl, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF GRAIN BREAD | 2021 |
|
RU2786623C1 |
| PRODUCTION OF GRAIN BREAD FROM WHOLE BIOLOGICALLY-ACTIVE WHEAT GRAIN | 1997 |
|
RU2101960C1 |
| METHOD FOR PRODUCING GRAIN BREAD | 2021 |
|
RU2783971C1 |
| METHOD FOR PRODUCING GRAIN BREAD | 2021 |
|
RU2783970C1 |
| GRAIN BREAD PRODUCTION METHOD | 1998 |
|
RU2134511C1 |
| METHOD FOR PRODUCING OF BREAD | 2004 |
|
RU2271104C1 |
| GRAIN BREAD PRODUCTION METHOD | 1999 |
|
RU2159044C1 |
| METHOD FOR PRODUCTION OF BREAD, USING SPROUTED WHEAT GRAIN AND SUNFLOWER SEEDS | 2021 |
|
RU2783948C1 |
| METHOD FOR PRODUCTION OF RYE-WHEAT BREAD ON GRAIN STARTER | 2015 |
|
RU2604925C2 |
| BREAD PRODUCTION METHOD | 2022 |
|
RU2789342C1 |
