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 biologicallt activated grain. Method for producing grain bread is characterised by the dough being prepared by the straight method, wherein the pre-hulled wheat grains are washed with water, then sustained in a 2.0% aqueous-alcohol extract of powdered reindeer antlers at 22.5 to 23.5°C for 16 to 18 h, subjected to swelling and germination to the sprout size of no more than 0.4 to 0.5 mm. The wheat grains are crushed by cutting, passing through a crusher with a hole diameter of 2 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 added while kneading in a certain order: first drinking water, a table salt solution, and vegetable oil are dosed into the kneading machine, followed by the resulting crushed grain mass, a suspension of pressed bakery yeast, and grade I wheat flour. Kneading is continued for 5 to 7 minutes, the dough is fermented for 60 to 70 min, proofed for 30 to 35 minutes, and baked at 220 to 240°C for 30 to 35 min. The dough is prepared with the following content of the recipe components, g per 100 g dry hulled wheat grains: crushed grain mass of sprouted wheat grains enriched with biologically active substances in a 2.0% aqueous-alcohol extract of powdered reindeer antlers 144.8 to 145.5, grade I wheat flour 20.5 to 22.0, table salt solution 1.5, suspension of pressed bakery yeast 2.0, vegetable oil 2.0. 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, shortening the duration of the bread production process, reducing the labour consumption for producing bread and the cost of the products.

1 cl, 1 tbl, 3 ex