FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to conditions of sprouting wheat grains for their usage in bakery industry. The method involves soaking grains, leaving them in the air, repeated soaking, periodical ventilation, sprouting in the thermostat. Primary and repeated soaking are performed at a temperature of 23-25°C in water. Primary soaking is performed during 4-5 hours, then the grains are left in the air at a temperature of 23-25°C during 19-20 hours and periodically ventilated every 2-3 hours. Repeated soaking is performed during 2-3 hours and after soaking the grains are left in the air for 4-6 hours to prevent mould formation. Additionally one performs third-time soaking of the grains at a temperature of 23-24° C during 12 hours in water. The sprouted grains are dried till moisture content is 10% and milled into meal.
EFFECT: invention application allows to produce sprouted grains for usage in bakery industry.
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