FIELD: food industry.
SUBSTANCE: cavitation method for preparation of dough of sprouted grains involves grains pre-processing, soaking in water during 20-24 hours at a temperature of 20-30°C till appearance of sprouts with length equal to 1-2 mm, further hydrodynamic cavitation dispersion of grains, recipe components introduction into the produced mass, dough proofing, handling and baking or freeze-quenching. Hydrodynamic cavitation dispersion is performed when a mixture of grains and water at a ratio of 1:1 is homogenised till the dough mass temperature does not exceeds 60°C for dough gelatinisation and starch hydrolysis into sugars.
EFFECT: invention allows to ensure good sanitary and hygienic status of dough, ensure profound modifications of grains properties in the process of soaking, completely eliminate pathogenic microflora, decompose mycotoxins into simple compounds, decompose the remaining pesticides contained in wheat and rye grains, reduce heavy metals content, increase sugars content by way of hydrolysis of starches contained in grains, preserve vitamins contained in grains, especially vitamin E responsible for human youth and beauty, improve dough rheological properties, improve crumb structure and slower bread hardening.
6 cl, 7 tbl
