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. Method includes soaking of unhulled wheat grains, its swelling, sprouting, mincing, dough kneading out of milled grain mass, edible table salt, dry wheat gluten, ascorbic acid, vegetable oil and natural milk whey, forming and baking. Dry milk in quantity 8.5-11.5 g for 100 g of dry grains is additionally added during dough kneading. Recipe components are mixed in kneading chamber with kneading worm rotation frequency 5 s^-1 during 3 minutes, after that air under pressure 0.4 MPa in supplied into chamber. Dough kneading is performed at 26-28°C during 3 minutes with kneading worm rotation frequency 10 s^-1. After finishing of kneading dough pieces are formed. They are baked 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.