FIELD: food industry.
SUBSTANCE: method for production of dough for grain bread involves grain disinfection, swelling for sprouts appearance, grains milling by means of a crusher. Grains disinfection and sprouting are performed in electroactivated water solution with pH parameters equal to 3.6, oxygenation - to 25 mg/l during 18-20 hours till sprouts are equal to 1-1.5 mm. After sprouting one performs washing in running water, crushing in a crusher or a mincer with mesh sized up to 3 mm; dough mass is kneaded with water pH parameters whereof are equal to 6-6.2; water is oxygenated to 25 mg/l.
EFFECT: invention allows to exclude labour intensity of obtainment of water solution for grain sprouting and dough kneading with accurate parameters, improve bread quality, increase bread storage life, increase bread volume and nutritional value.
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