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

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Grain bread production method involves kneading dough of bakery mixture, pressed bakery yeast, water, dough handling into molds, proofing and baking. Dough is kneaded from bakery mixture consisting of bio-activated wheat grains, which is obtained by way of soaking in water, sprouting, drying and milling, bio-activated rye grain, which is produced by way of soaking in water, drying and grinding, flour of bakery rye flour, first grade bakery wheat, first grade flour, culinary food salt, dry milk cheese whey, ascorbic acid, citric acid. Components of the bakery mixture are used at the following weight ratio, g: bio-activated rye grains – 25.0; bio-activated wheat grains – 25.0; bakery medium bakery medium meal – 19.0–20.0; grade I bakery wheat flour – 25.0; first grade amaranth flour – 5.0–6.0; dry milk cheese whey – 3.0; food culinary salt – 1.5; ascorbic acid – 1.0; citric acid – 0.3. One adds to the obtained bakery mixture the remaining recipe components, stirs for 5–7 minutes, kneaded dough is cut into dough pieces to be laid into molds, dough pieces are proofed, baked at temperature of 240–250 °C for 5 minutes and at 200–210 °C for following 30–35 minutes. Dough is prepared at the following initial weight ratio, g: bakery mixture – 100; baker's compressed yeast – 1.91; water – based on 48 % dough moisture content.

EFFECT: invention allows to enhance nutritive value of bakery products, increase content of antioxidants, prolong storage of products freshness, expand range of cereal bakery products.

1 cl, 2 tbl, 2 ex