METHOD FOR PRODUCTION OF BAKED PRODUCT BASED ON NON-YEASTED DOUGH WITH SPROUTED GRAIN Russian patent published in 2020 - IPC A21D8/02 A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery production, namely to a method for production of a baked product based on non-yeasted dough of sprouted grains. Grains of cereals are washed in water at temperature of not more than 50 °C. Sprouted in water at temperature of 20–32 °C for 10–48 hours with change of water 3–5 times. Sprouted grains are milled. One adds recipe components to the produced grain mass. One performs dough kneading in a dough kneading machine during 2–30 minutes with further dough pieces moulding. Dough pieces are baked at temperature of 120–360 °C during 2–90 minutes until the baking product is ready. Following ratio of initial components is used: grain weight - from 20 to 90 %; chicken protein and yolk - from 0.1 to 30 %; curd - from 0.1 to 50 %; butter - from 0.1 to 50 %; sour cream - from 0.1 to 50 %; sugar sand - from 0.01 to 20 %; culinary salt - from 0.01 to 8 %; starch - from 0.01 to 10 %.

EFFECT: invention allows to enhance quality of baked products from sprouted grains with exclusion of the stage of fermentation during dough preparation.

9 cl, 3 ex