METHOD FOR MANUFACTURE OF BAKERY PRODUCTS OF SPROUTED CEREAL GRAINS Russian patent published in 2015 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: method for manufacture of bakery products of sprouted cereal grains involves sequential grains soaking for swelling, swollen grains sprouting, sprouted grains milling, dough kneading of milled grain mass with addition of culinary salt and vegetable oil into the mass, dough moulding and baking. Before soaking, grains are washed and cleared from its fruit shell; sprouting is performed till sprouts are equal to 1.5 to 15 mm; milled sprouted grains are forced through a grid with cells sized no more than 2.5 mm. Before dough kneading, one adds into the milled grain mass a starter represented by a mixture of dispersed sprouted wheat grains, first squeezing apple juice, sugar and whole-grain rye flour scalded with water. Stirring is performed till homogeneous mass obtainment; the obtained mass is maintained for fermentation during 20-30 minutes, after moulding, dough pieces are proofed during 35-45 minutes at a temperature of 30-45°C and relative air humidity equal to 70-80%. The grain raw material is represented by wheat grains, wheat and oat grain mixture and wheat and rye grain mixture.

EFFECT: invention allows to obtain bakery products with enhanced content of easily digested proteins and vitamins; yeasts absence allows to use such products for dietary people alimentation.

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