METHOD OF PREPARING GRAIN BREAD Russian patent published in 2018 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to bakery production. Method of making bread includes soaking the grain in water at a temperature of 40–45 °C for 10 hours, then add to the cereal mass the formulation ingredients and knead dough, carry out cutting, proofing and baking of dough pieces. As the grain, cut rye grain is used. After aging the grain for 10 hours, rye and wheat flakes and water with a temperature of 25–30 °C and stand the resulting semi-finished product for 60 minutes. Then, for 20 minutes, knead the dough with the addition of pressed bakery yeast, sugar, salt, wheat gluten, fermented rye malt, "Regina" improver, "Ropal" food additive and water with a temperature of 25–30 °C, carry out the cutting of the dough into pieces, followed by their proofing for 40–60 minutes, after proofing the bread is baked. Recipe ingredients are used in the following amount, kg: cut rye grain – 20, rye flakes – 20, wheat flakes – 50, rye malt fermented – 5, wheat gluten – 5, "Regina" improver – 0,5, pressed bakery yeast – 3, salt – 2, granulated sugar – 3, "Ropal" food additive – 0.4, water – 92.

EFFECT: invention makes it possible to intensify the process of grain preparation, increase the nutritional value, the quality of finished products, and slow the process of firming of bread.

1 cl, 1 dwg