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

FIELD: food industry.

SUBSTANCE: whole unhulled grain is soaked in water solution of Enzymatic agent Pektavamorin G10h in quantity 0.08-0.10% to grain dry substances weight. It also contains horseradishes roots milled till 600 micron in quantity 1% to grain dry substances weight. After that grain is dispersed. Main components are added to the grain mass. The dough is kneaded. After that dough fermentation, handling, proving is conducted and dough pieces are baked. Grain soaking is performed at 40-50°C during 10-16 hours at grain-water ratio 1:1.

EFFECT: method allows to obtain microbiologically safe bread of increased quality with high specific volume, good homogenous porosity.

1 dwg, 5 tbl, 2 ex