FIELD: food industry.
SUBSTANCE: invention is related to bakery industry. Method of bread baking includes raw materials preparation and dough production from baker's wheat flour of 1 class, culinary salt, drinking water, compressed yeast, chopped corn malt and chopped dry thyme. After that dough is separated into pieces and baked at 240-280°C and cooled down. Chopped corn malt preparation consists in soaking corn seeds at 20-22°C during 72 hours, washing, sprouting during 5-7 days and milling with the grain size degree of 150-400 mcm.
EFFECT: obtained bread has high biologic value characterised by large amount of linolic and linolenic acids, lecithine, vitamins of B and C group.
5 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR THE PRODUCTION OF BAKERY PRODUCTS | 2021 |
|
RU2759522C1 |
| BREAD PRODUCTION METHOD | 2012 |
|
RU2523528C2 |
| BREAD PRODUCTION METHOD USING SPROUTED WHEAT GRAINS | 2019 |
|
RU2723957C1 |
| "POLZA" BREAD PRODUCTION METHOD | 2013 |
|
RU2524980C1 |
| METHOD FOR PRODUCTION OF BREAD USING SPROUTED BARLEY GRAINS | 2023 |
|
RU2823346C1 |
| METHOD FOR PRODUCTION OF GRAIN BREAD | 2018 |
|
RU2685473C1 |
| PRODUCTION METHOD OF WHEAT-RYE BREAD | 2015 |
|
RU2622671C2 |
| COOKED BREAD "CHERNAVSKY" AND DOUGH COMPOSITION FOR PRODUCING THE SAME | 2007 |
|
RU2320171C1 |
| BREAD PREPARATION METHOD | 2018 |
|
RU2700463C1 |
| METHOD OF INCREASING BREAD YIELD AND CLARIFICATION OF CRUMB | 2015 |
|
RU2583620C1 |
