GRAIN BREAD PRODUCTION METHOD Russian patent published in 2015 - IPC A21D8/02 A21D13/02 

FIELD: food industry.

SUBSTANCE: soaked unhulled wheat grains are washed and maintained in drinking water at a temperature of 18-20°C during 20-24 h; than the grains are repeatedly washed and subjected to sprouting during 10-12 h until the sprout size is no more than 1.5 mm; sprouted grains are milled by way of cutting, passed through a miller with holes sized 2 mm, with 30% of wheat grains swollen during the10-12 h collected and used for preparation of a spontaneous fermentation starter for which purpose wheat grains swollen during the 10-12 h are washed and maintained in a concoction prepared of hop cones at a temperature of 18-20°C during 10-12 h; the concoction is prepared at a ratio of hop cones to water equal to 1:100 for which purpose hop cones are maintained in hot water at a temperature of 70-75°C during 10-12 h with further clarification of the concoction; wheat grains prepared as described above are milled by way of cutting, passed through a miller with holes sized 2 mm; the produced grains are mixed with water at a weight ratio of 10:1; the produced semi-product with moisture content equal to 50% is fermented at a temperature of 35-40°C until an acidity equal to 8.0-10.0 deg. Then one kneads dough of the milled sprouted wheat grain mass, the spontaneous fermentation starter, culinary salt solution, pressed yeast suspension and drinking water; during dough kneading, one firs charges into the dough kneading machine the milled sprouted wheat grain mass; then, with the dough kneading machine kneading worm operating, one gradually adds the spontaneous fermentation starter, culinary salt solution and pressed yeast suspension; kneading lasts 3-5 min; the dough is fermented during 90-120 min; baking is performed at a temperature of 215-235°C during 35-40 min. The dough has moisture content equal to 48% and is prepared at the following ratio of components, g: milled sprouted wheat grain mass - 77.0-108.0, spontaneous fermentation starter based on hop cones - 52.0-86.3, culinary food salt solution - 1.5, pressed bakery yeast suspension - 2.0, water -as per calculation.

EFFECT: invention allows to enhance grain bread quality as well as the semi-products and ready products microbiological purity.

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