METHOD FOR PRODUCING GRAIN BREAD Russian patent published in 2022 - IPC A21D8/02 A21D2/34 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular, to breadmaking, and can be used for producing bread with high nutritional value from biologically activated grains. Method for producing grain bread is characterised by the dough being prepared by the straight method, wherein the pre-hulled wheat and barley grains at a ratio of 1:1 are washed with water, and then held in a 1.8% aqueous-alcohol extract of powdered reindeer antlers at 23.5 to 24.5°C for 14 to 16 h. The grains are then subjected to swelling and germination to a sprout size of no more than 0.5 to 0.6 mm; the grains are crushed by cutting, passing through a crusher with holes of the diameter of 2 to 3 mm. Dough is kneaded from the resulting crushed grain mass, grade I wheat flour, a table salt solution, a suspension of pressed bakery yeast, vegetable oil, and drinking water. All the recipe components herein are introduced while kneading in a certain order: first drinking water, the solution of table salt, and vegetable oil are dosed into the kneading machine, followed by the resulting crushed grain mass, the suspension of pressed bakery yeast, and grade I wheat flour; kneading is continued for 8 to 9 minutes, the dough is fermented for 70 to 90 minutes, proofed for 30 to 35 minutes, and baked at 225 to 240°C for 30 to 35 min. The dough with a moisture content of 47.5% is prepared on 100 g of the grain mixture of dry hulled wheat and barley grains, at the following content of recipe components, g: crushed grain mass of germinated grains enriched with biologically active substances in a 1.8% aqueous-alcohol extract of powdered reindeer antlers 70 to 80, grade I wheat flour 20.0 to 30.0, solution of table salt 2.0, suspension of pressed bakery yeast 3.0, vegetable oil 2.0. Drinking water is taken with account to the moisture content of the raw materials so that that of the dough is 47.5%.

EFFECT: possibility of raising the nutritional value of the end product due to the high content of biologically active substances of the aqueous-alcohol extract of powdered reindeer antlers; reducing the labour consumption and cost of the products, and expanding the range of grain bread.

1 cl, 1 tbl, 3 ex