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 involves kneading dough of bakery mixture, pressed bakery yeast and water, dough handling into molds, proofing and baking. Dough is kneaded from bakery mixture consisting of milled dry bio-activated wheat grains and milled dry bio-activated rye grains, which are obtained by way of soaking in water, sprouting and drying, bakery break rye flour, first grade wheat flour, soya protein isolate, dry milk cheese whey, food salt, ascorbic acid and citric acid. Then one adds the remaining recipe components to the bakery mixture, stirs them for 5–7 minutes. Kneaded dough is cut into dough semi-products to be laid into molds. After that, dough pieces are proofed, baked at temperature of 240–250 °C for 10 minutes and at 200–210 °C for 30–35 minutes. Dough is prepared at the following weight ratio of components, g: bakery mixture: dry bio-activated rye grains – 21.4; dry bioactivated wheat grains – 21.4; bakery break rye flour – 21.4; first grade wheat flour – 21.4; soya protein isolate – 9.4; dry milk cheese whey – 2.6; food salt – 1.3; ascorbic acid – 0.85; citric acid – 0.25; other components: pressed bakery yeast – 1.71; water – based on 48 % dough moisture content.

EFFECT: invention allows to enhance nutritional and biological value of bakery products, increase content of protein and antioxidants, increase the product freshness preservation period.

1 cl, 2 tbl, 2 ex