GRAIN BREAD PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: grain bread production method involves unhulled wheat grains soaking, swelling, sprouting, milling, kneading of dough from milled grain mass, a food culinary salt solution and a pressed yeast suspension, dough fermentation, handling, proofing and baking. During dough kneading one additionally introduces a spontaneous fermentation starter with moisture content equal to 50%, taken in an amount of 30-50% of the weight of the grain mass for preparation whereof a part of swollen milled wheat grains is mixed with water at a ratio of 10:1 and fermented at a temperature of 30-35°C till acidity is equal to 8.0-10.0 degrees. During dough kneading, one at first introduces the grain mass into the dough kneading machine; then, during the kneading worm operating, one gradually adds the spontaneous fermentation starter, then - the food culinary salt solution and the pressed yeast suspension. One proceeds with kneading during 3-5 minutes, dough fermentation during 60-90 minutes, baking at a temperature of 215-235°C during 35-40 minutes. Dough with moisture content equal to 48% is prepared at the following ratio of the recipe components, g per 100 g of unhulled wheat grains: milled grain mass - 77.0-108.0, spontaneous fermentation starter - 52.0-86.3, culinary food salt solution - 1.5, pressed bakery yeast suspension - 2.0, water -as per calculation.

EFFECT: invention allows to enhance microbiological purity of products, increase antioxidants content, intensify the grain bread production process, prolong the product freshness period and decrease the product prime cost.

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