METHOD FOR PRODUCTION OF AERATED BREAD FROM SPROUTED WHEAT GRAINS Russian patent published in 2016 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bread production, and can be used for production of bread of bioactivated grain. Method for production of aerated bread from sprouted wheat grains involves wheat grains bioactivation by way of unhulled wheat grains soaking, swelling, sprouting, bioactivated grains, dough kneading of milled grain mass, solution of table salt, dry wheat gluten, dry milk curd, moulding and baking. During dough kneading one additionally introduces concentrated apple juice in an amount of 5.0 g per 100 g of dry unhulled grains. All the recipe components are mixed at the plant MMS-50, the kneading worm rotation frequency 300 min^-1 during 5 minutes, then the dough of plant MMS-50 via electromagnetic valve is formed into dough pieces weight 450 g at 25-29° c in bread shape, preliminarily greased vegetable oil, placed into the kneading chamber installation and beats the dough pieces 0.4 Mpa compressed air under pressure and intensity of beating 400 min^-1 for 1 min , baking at a temperature of 190 ± 5° c for 40 minutes. Dough is prepared at the following selection of relationships of recipe components, g per 100 g of dry unhulled wheat grains: milled grain mass of sprouted wheat grains - 154.0, culinary food salt - 1.5, dry wheat gluten - 2.9, whey dry milk curd - 1.0, concentrated apple juice - 5.0, water-based on the dough moisture content 51.0 %.

EFFECT: proposed method for production of aerated bread from sprouted wheat grains increases quality, nutritive value and bread yield, slower its hardening process, intensify the process of preparation of products of dietary purpose due to exclusion of steps of fermentation and proving, reduce energy and labour intensity of the production process, reduce prime cost of finished product, extend the range of grain bread.

1 cl, 1 tbl, 2 ex