METHOD OF NON-YEASTED GRAIN BREAD BAKING Russian patent published in 2009 - IPC A21D13/02 A21D10/04 

FIELD: food industry.

SUBSTANCE: invention relates to production of bread out of bioactivated grain. Unhulled wheat grains are soaked, swollen sprouted grains are milled. Dough is kneaded out of milled grain mass, edible table salt, dry wheat gluten, ascorbic acid, vegetable oil and milk whey. Dry egg albumen in quantity 9.5 g for 100 g of dry grains which is restored by mixing with drinking water in ratio 1:2, maturated and beaten is additionally added to the dough. Dough is beaten at 26-28°C during 3 minutes with kneading worm rotation frequency 7.5-10.5 s^-1 after kneading is done 0.15-0.20 kg dough pieces are formed under 0.4 MPa working pressure, baking is performed at 220-230°C.

EFFECT: proposed method allows to increase grain bread quality, slower its hardening process, increase end products outcome, intensify dough preparation process, decrease producing and energy costs, increase productivity of bread making process. 1 tbl.