FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Method for production of non-yeasted bread includes preparation of sponge with usage of starter, dough kneading and bread baking. Starter is represented by dry lactic acid bacillus. During preparation of sponge, wheat green sprouts juice is added into dough. For preparation of non-yeasted bread, the following ratio of components is used, wt. %: wheat flour – 50–65; wheat green sprout juice – 5–15; dry lactobacterine – 6–30; water – balance. Green sprouts of wheat can be produced by method of bottom flooding, from which juice is squeezed out and subject to its shock freezing.
EFFECT: invention allows accelerating the process of bread production with increased food value due to reduction of fermentation time of the starter and enrichment with components that improve nutritive value of the end product.
1 cl, 2 dwg
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