GRAIN BREAD PRODUCTION METHOD Russian patent published in 2013 - IPC A21D13/02 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves unhulled whole wheat grain soaking in a water solution of enzyme preparations of cytolytic action, its dispersion, recipe components addition to the produced grain mass, dough kneading, fermentation, handling, pieces proofing and baking. Wheat grains are soaked in the presence of broccoli seeds powder (with particles sized less than 5 mcm in an amount of 1% of the grains weight) and cytolytic enzyme preparations during 16-18 hours at a temperature of 20-30°C at a ratio of grains to steeper being 1:1 till 1-2 mm long sprouts appearance. Dough kneading is performed with usage of the dispersed grain mass and dry wheat gluten in an amount of 3-5% of the grain mass.

EFFECT: invention allows to produce bread with enhanced biological value, improved organoleptic, physical-and-chemical quality indices and antimicrobial properties as well as expand the grain bread range due to sprouted wheat grains usage.

5 tbl, 2 ex