METHOD FOR PRODUCTION OF GRAIN BREAD WITH ENHANCED FOOD VALUE Russian patent published in 2015 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: method for production of grain bread with enhanced food value includes unhulled wheat grins soaking, washing and maintenance in drinking water at a temperature of 18-20°C during 20-24 h. Then grains are repeatedly washed and sprouted for 10-12 h until the sprout size is no more than 1.5 mm. A starter is prepared from swollen unsprouted grains. For this purpose 30% of swollen but unsprouted wheat grains are disintegrated by cutting, passed through a miller with hole diameter equal to 2 mm, and mixed with a hop composition and water at a weight ratio of 52:0.01:40; the produced semi-product with moisture content equal to 50% is fermented at a temperature of 35-40°C until the acidity is 8.0-10.0 deg. Then dough is kneaded of milled grain mass, spontaneous fermentation starter, culinary salt solution, pressed yeast suspension, flour made of wheat gems press cake in an amount of 3.0-9.0 g and drinking water. Kneading proceeds for 3-5 minutes, dough fermentation is performed during 90-120 minutes, baking at a temperature of 215-235°C during 35-40 minutes. Dough is prepared at the following components ratio, g per 100g of dry unhulled grains: milled grain mass - 105.0-99.0, spontaneous fermentation starter - 52.0, culinary salt solution - 1.5, pressed bakery yeast suspension - 2.0, flour made of wheat gems press cake - 3.0-9.0, water -as per calculation.

EFFECT: grain bread production method allows to improve grain bread quality, increase food value and preventive properties.

2 tbl, 4 ex