GRAIN BREAD PRODUCTION METHOD Russian patent published in 2020 - IPC A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Grain bread production method includes soaking unhulled wheat grains, swelling, sprouting and milling. Dough kneading is performed from grain ground mass, edible salt solution, compressed yeast suspension, vegetable oil, ascorbic acid, dry wheat gluten, amaranth flour, soya protein isolate, dry milk whey, drinking water. Then one performs fermentation, handling, proofing and baking. In the process of dough kneading, the soya protein isolate is added in amount of 7.0–7.5 % of the weight of native wheat grains preliminarily mixed with first grade amaranth flour and dry wheat gluten. During dough kneading one introduces first the drinking water, the food salt solution, the vegetable oil, then the grain mass, the compressed yeast suspension, the first grade amaranth flour mixture, the dry wheat gluten and the soya protein isolate, a mixture of lactic and ascorbic acid whey, into the dough kneading machine. Kneading is continued for 7–8 minutes, dough fermentation during 60–70 minutes, and proofing during 30–35 minutes. Baking is performed at 220–240 °C for 30–35 minutes. Dough is prepared at the following content of initial recipe components, g per 100 g of dry unhulled grains: crushed grain mass 144.8, first grade amaranth flour 6.0, food salt 1.5, bakery pressed yeast 2.0, vegetable oil 2.0, dry wheat gluten 4.5, ascorbic acid 0.5, dry milk whey 1.0, soya protein isolate 7.0–7.5, water – based on dough moisture content – 47.5 %.

EFFECT: invention allows to increase microbiological purity of products, increase protein content, intensify the process of grain bread production, increase the product freshness preservation period.

1 cl, 1 tbl, 3 ex