METHOD OF NON-YEASTED GRAIN BREAD BAKING Russian patent published in 2011 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to bakery production, in particular - to production of bread of bioactivated grain. The method includes bioactivation of wheat grains by way of soaking unhulled wheat grains, its swelling, sprouting, bioactivated grains mincing, dough kneading out of milled grain mass, edible table salt, dry wheat gluten, citric acid, sunflower oil and natural milk whey, forming and baking. Apple puree in a quantity 15.0-17.0 g per 100 g of dry unhulled grains is additionally added during dough kneading. All the recipe components are mixed in a beating chamber during 3 minutes, the kneading worm rotation frequency being 5 s^-1. Then air is delivered into the chamber under a 0.4 MPa pressure and dough is beaten at 26-28°C during 3 minutes, the kneading worm rotation frequency being 10 s^-1. 0.17-0.20 kg dough pieces are formed under a 0.4 MPa working pressure. Baking is performed at a temperature of 260±5°C. The dough is prepared at the following ratio of recipe components, g per 100 g of dry unhulled grains: milled grain mass - 154.0; edible table salt - 1.5; sunflower oil - 2.0; natural milk whey - 20.0; dry wheat gluten - 2.9; citric acid - 0.2; apple puree - 15.0-17.0; water - as per calculation.

EFFECT: invention enables to improve quality and increase output of finished bread due to inclusion of fermentation and proving, to decelerate bread hardening process, intensify the process of the dietary purpose product production to reduce the product production labour and energy intensity as well as prime cost of the finished product.

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