METHOD FOR PRODUCTION OF GRAIN BREAD FROM FROZEN SEMI-PRODUCTS Russian patent published in 2017 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: method of making grain bread from frozen semi-products includes cleaning of unhulled wheat grains, their soaking, sprouting, milling; dough is kneaded at the temperature of 15-20°C from milled grain mass of bioactivated wheat grains, edible table salt solution, compressed yeast suspension, dry wheat gluten, ascorbic acid, milk curd whey powder. Then the dough is cut into pieces with the weight of 0.07-0.35 kg, frozen at the temperature of -35°C until the temperature in the piece center reaches -18 - -20°C, stored under -18 - -20°C. In order to make bread, dough pieces shall be defrosted until temperature in the piece center reaches 20°C, fermented under 30-32°C, moulded, proofed and baked in the oven at the temperature of 200-220°C for 17-30 min. The dough is prepared at the following recipe components content (g per 100 g of dry unhulled grain): milled grain mass from bioactivated wheat grains - 154.0, edible table salt solution - 5.7, compressed bakery yeast suspension - 8.0, dry wheat gluten - 4.5, ascorbic acid - 0.5; milk curd whey powder - 1.0, water - as per the calculation of dough moisture content equal to 48%.

EFFECT: method of making grain bread from frozen semi-products allows for the improvement of finished product quality due to increased food and biological value, it increases of antioxidant content, boosts grain bread manufacturing process, prolongs freshenss retention, ensures wider range of grain bakery goods.

2 tbl, 2 ex