CEREAL BREAD PRODUCTION METHOD Russian patent published in 2021 - IPC A21D13/04 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Method for production of grain bread includes soaking peeled and washed peeled kernels of Runo variety in water with addition of 0.005% ascorbic acid for 3 hours at temperature 20±2°C and grain-to-water ratio of 1:1 with subsequent crushing of swollen grain until homogeneous consistence formation. Dough kneading for 5-7 minutes by non-sponge method with addition of calculated amount of water, solutions of edible salt, sugar, compressed bakery yeast suspension, rye fermented malt, washed and dried cranberries, soya bean lecithin in the form of an aqueous emulsion of fat prepared from vegetable oil and water at temperature of 40°C ratio of 1:2 respectively. Subsequent dough fermentation for 1.5-2 hours at 35°C, handling and proofing of workpieces for 35-40 minutes at temperature 35°C and relative humidity of 75-85% with subsequent baking bread at temperature of 180-200°C for 30-35 minutes. For production of grain bread initial components are used in certain ratio.

EFFECT: invention allows enhancing nutritive value of grain bread, extending freshness preservation terms, expanding grain bread assortment due to usage of grains.

1 cl, 3 tbl, 2 ex