METHOD FOR PRODUCING NON-YEASTED BREAD FROM SPROUTED GRAIN CROPS Russian patent published in 2017 - IPC A21D2/00 A21D8/00 

FIELD: food industry.

SUBSTANCE: method for producing bread from sprouted grain crops include cleaning and washing the grain component, its bioactivation by means of soaking, swelling, germination, grinding the bioactivated grain component, adding leaven from the sprouted grain component, kneading dough of crushed grain mass, adding food table salt, moulding and baking. The clean washed grain component is poured into a bath of stainless steel with the layer of 5-25 cm and poured with clean water with the temperature of 15-28°C so that the water layer is within 5-15 cm above the surface of the grain component. Then it is soaked for 6-36 hours to swell the grains. During the soaking, water is changed once, after which hydrogen peroxide H₂O₂ is added thereto at the rate of 5-10 ml per 1 m³ of water. Upon the soaking process completion, the water is removed from the bath, and the swollen grain component is washed with pure water. The swollen grain component is uniformly distributed in an even layer of 5-30 cm in a food bath, cover with a damp cloth, and further germinating of grains is carried out for 12-24 hours at 20-28°C until the appearance of sprouts with the length of 1-3 mm from the grains. Then the sprouted grain is transformed by grinding in dough mass and is fed in portions into the bowl of food grade stainless material with the capacity of 30-40 kg. Leaven is independently prepared from the following ingredients per 1 kg of its weight: ground sprouted grain component - 600-700 grams; sugar - 180-200 grams , and the rest is water heated to 25-30°C and maintained at said temperature until entering into the active fermentation phase. Thereinafter said leaven is added to said dough mass together with vegetable oil, salt and natural food additives until obtaining the baking mass, which is stirred for 12-20 minutes, covered with a dense material and is maintained at a temperature of 30-35°C for 40-60 minutes. Thereinafter the baking mass is distributed by moulding elements and maintained in a proofer for 60-90 minutes. Thereinafter the moulding elements with the baking mass is moved in bakery ovens and baked at the temperature in the range of 180-235°C for 30-60 minutes. The finished bread is cooled within 30-40 minutes. The baked mass is prepared at the following ratio of the initial components (wt %): dough mass of the sprouted grain component 70-80, leaven from sprouted grain component 14-15.5, vegetable oil 1.2-1.8, salt 0.6- 0.9, natural food additives 0.6-1.8, water - the rest. The grain component can be represented by wheat or spelt. The vegetable oil can be represented by sunflower or olive oil.

EFFECT: method of producing bread from sprouted grain crops provides the dough-preparing process intensification by means of activating the fermentation process, decreasing the leaven consumption and improving the bread hygienic conditions.

5 cl, 1 tbl, 2 ex