GRAIN BREAD PRODUCTION METHOD Russian patent published in 2015 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: grain bread production method involves unhulled wheat grains soaking, swelling, sprouting, milling and spontaneous fermentation starter preparation. For the starter preparation, one mixes a part of swollen milled wheat grains with a hop composition and water at a weight ratio of 100:0.03:6.5. The obtained semi-product with moisture content equal to 50% is fermented at a temperature of 35-40°C till acidity is equal to 8.0-10.0 deg. Then dough is kneaded from grain milled mass, a spontaneous fermentation starter taken in an amount of 30-50% of the grain mixture weight, solution of culinary food salt, pressed yeast suspension and drinking water. 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 with the hop composition, the culinary food salt solution and the pressed yeast suspension; kneading is performed during 3-5 minutes; dough fermentation is performed during 60-90 minutes; baking is performed 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 dry 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: method allows to enhance the goods quality, intensify the preparation process, increase food fibres and antioxidants content in the goods and slower the hardening process.

1 tbl, 4 ex