METHOD FOR PRODUCING GRAIN BREAD Russian patent published in 2017 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: method for producing grain bread, characterized in that the unhulled wheat grain is cleaned, washed and maintained in the drinking water at the temperature of 18-20°C for 20-24 hours, then washed again, and subjected to germination for 10-12 h to the size of sprouts not more than 1.5 mm, ground by passing through the grinder with the openings diameter of 2 mm, the dough is kneaded from the ground grain mass of bioactivated wheat grain, the table salt solution, the slurry of pressed baking yeast, the dry leaven "Hop Cereal" from bioactivated wheat grain and buckwheat bran flour, then the dough is subjected to cutting, proofing and baking; when kneading the dough, ground grain mass of bio-activated wheat is first introduced in the dough-kneading machine, then while running the kneading element of the dough-kneading machine, the table salt solution, the slurry of pressed baking yeast, then the dry leaven "Hop Cereal" from bio-activated wheat and the buckwheat bran flour are added gradually, kneading is continued for 3-5 min, the dough pieces are moulded immediately after the dough kneading, baking is carried out at the temperature of 190-220°C for 30-35 min. The dough is made in certain proportions.

EFFECT: invention allows to improve the quality of finished products due to increasing the food and biological value, increasing their microbiological purity, increasing the content of antioxidants, to intensify the grain bread production process, to extend the products freshness preservation, as well as to expand the range of grain bakery products.

2 tbl, 2 ex