METHOD OF GRAIN BREAD PREPARATION Russian patent published in 2019 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: cereal bread production method includes soaking unhulled wheat grains, swelling, sprouting and milling. Method includes kneading dough of a granulated milled mass, a solution of table salt, a compressed yeast suspension, vegetable oil, ascorbic acid, dry wheat gluten, dry milk serum, drinking water. One performs fermentation, handling, proofing and baking. During dough kneading one additionally introduces first grade amaranth flour in amount of 5–7 % of native grain weight, which is preliminarily mixed with dry wheat gluten. During dough kneading, firstly one introduces drinking water, culinary food salt solution, vegetable oil, then grain mass, pressed yeast suspension, first grade amaranth meal mixture and dry wheat gluten, a mixture of reconstituted lactic and ascorbic acid serum. Kneading is continued for 5–7 minutes, dough fermentation during 60–75 minutes. Baking is performed at temperature of 215–235 °C for 35–40 minutes. Dough is prepared at following content of recipe components, g per 100 g of dry unhulled grains: milled grain mass – 143.2–146.3, first grade amaranth flour – 5.0–7.0, culinary food salt solution – 5.7, pressed bakery yeast suspension – 8.0, vegetable oil – 2.0, dry wheat gluten – 4.5, ascorbic acid – 0.5, milk whey – 1.0, water – based on 47.5 % dough moisture content.

EFFECT: invention allows to increase microbiological purity of products, increase content of antioxidants, intensify the process of grain bread production, extend the product freshness preservation period and expand the bread grain range.

1 cl, 1 tbl, 4 ex