METHOD FOR THE PRODUCTION OF GRAIN BREAD FROM SPELT Russian patent published in 2022 - IPC A21D8/00 A21D13/04 A21D2/34 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely, to the baking industry and can be used for the production of bread from spelled grain. The method for the production of grain bread from spelled provides for soaking the peeled and washed hulled spelled grain of the Runo variety in milk curd whey for 3 hours at a temperature of 20±2°C and a grain:whey ratio of 1:1, followed by grinding the swollen grain until a homogeneous consistency is formed. Then the dough is kneaded for 5-7 minutes in a non-dough method with the addition of the calculated amount of water, dry wheat gluten, solutions of food salt, sugar, a suspension of pressed baker's yeast, vegetable oil, non-sugared brew cooled to 35°C. The brew is prepared from spelled whole grain flour and water in a ratio of 1:3 with the addition of 2% rye malt. Next, fermentation of the dough is carried out for 60-90 minutes at a temperature of 35°C, cutting and proofing of the blanks for 30-35 minutes at a temperature of 35°C and relative humidity of 75-85%. Then bread is baked at a temperature of 180-200°C for 30-35 minutes, with the following ratio of components, g: spelled grain of the Runo variety - 95.0, curd milk whey for soaking the grain - 95.0, whole grain spelled flour - 5 .0, rye malt - 2.0, pressed baking yeast - 2.0, dry wheat gluten - 4.0, food salt - 1.5, sugar - 1.5, vegetable oil - 3.0, water - calculated amount up to a dough moisture content of 46-47%.

EFFECT: invention allows expanding the range of spelled grain bread, reducing the content of the antinutrient - phytin in the grain, intensifying the process of dough fermentation, obtaining bread with improved quality indicators, and also extending the shelf life of grain bread.

1 cl, 1 dwg, 1 tbl