METHOD OF GRAIN BREAD PREPARATION Russian patent published in 2018 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method of obtaining grain bread includes kneading dough from baking mix, pressed baker's yeast, vegetable oil and water, cutting the dough into molds, resting and rising and baking. Dough is kneaded from a baking mixture consisting of dry bioactivated wheat grain, which is obtained by soaking in water, sprouting, drying and grinding, baking wheat flour of the first grade, food salt, whey dry cheese powder, ascorbic acid with the following mass ratio of components, g: bioactive dry wheat grain – 75.0; wheat flour of the first grade – 25.0; whey powder cheese whey – 2.0; food table salt – 1.5; ascorbic acid – 1.0. Remaining prescription components are added to the resulting baking mixture, mixed for 5–7 minutes, kneaded dough is fermented for 30 minutes, after it is cut into dough pieces, which are placed in forms, resting and rising of dough pieces, baking at a temperature of 240–250 °C for 5 min and at 200–210 °C with the next 30–35 minutes is carried out. Dough is prepared with the following mass ratio of components, g: baking mixture – 100; pressed baker's yeast – 1.91; vegetable oil – 1.91; water – by calculation to the dough moisture of 48.0 %.

EFFECT: invention allows to increase the nutritional value of bakery products, to increase the content of antioxidants, to increase the shelf life of freshness of products.

1 cl, 2 tbl, 2 ex