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

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of bread and bakery products of sprouted wheat grains. For bread production one uses unhulled whole wheat grains that are soaked in the presence of sea-buckthorn bark powder with particles sized less than 5 mcm in an amount of 1% of the weight of grains; the powder is produced by a mechanochemical destruction method and contains 11% of serotonin. Soaking is performed during 12-14 hours at a temperature of 18-22°C at a ratio of grains to steeper being 1:1 under periodical stirring conditions till 1-2 mm long sprouts appearance. Then one disperses the grains, adds recipe components including dry wheat gluten in an amount of 4% of the grains weight and an organic acid mixture. The mixture contains 80% concentrated lactic acid, 20% acetic acid solution and ascorbic acid powder in an amount of 1.5%, 0.375%, 0.0075% of the grains weight, respectively. The dough is prepared by non-sponge method. One performs dough fermentation, handling, dough pieces proofing and baking.

EFFECT: wheat grains sprouting duration reduction, nutritive value enhancement and bread physical-and-chemical quality indices improvement.

4 tbl, 2 ex