PRODUCTION METHOD OF DOUGH FOUNDATION FROM WHOLE HYDROLIZED SPROUTED WHEAT GRAIN AND DOUGH PIECE COMPOSITION, PRODUCED BY INDICATED METHOD Russian patent published in 2017 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: foundation production method for dough from whole, hydrolysed sprouted wheat grain of the 3rd grade includes the grain preparation for grinding by purifying of the grain mass from metal-magnetic, mineral and grain impurities with further machine washing of the grain. The grain is sprouted in the presence of water, the activation process is carried out for 24 hours before the reaching the sprouts length up to 1.5 mm. Provide the preliminary grinding of sprouted (activated) grain by breaking, cutting and extruding in the knife-matrix system through the drawing dies with the size of 3 mm before the substrate with fraction up to 3 mm is obtained at the dough piece moisture content up to 40%. The substrate, obtained earlier in the previous stage, is processed, including its solid unprocessed part, namely, the germ, the sprout, the shell, with 1: 1 irrigation module, by the hydrodynamic method in the rotary pulsating device. Due to this processing, it is possible to increase the gluten content of the dough piece from the 3rd grains grade from 17 to 22%. The foundation composition for the dough making contains the water and sprouted grain in the ratio of 1: 1. The composition contains the ingredients of the whole sprouted grain, namely the germ, the sprout, the shell, crushed to the size of 2-80 microns to ensure the complete digestibility of bakery products from the dough piece in the human gastrointestinal tract.

EFFECT: invention allows to increase the energy and nutritional value of the product, to increase the gluten content of the 3rd grains grade and to reduce the energy costs for the production of the dough piece.

2 cl, 3 dwg, 3 ex