METHOD FOR PRODUCTION OF APPLE-GRAIN BREAD Russian patent published in 2022 - IPC A21D13/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used in the production of bread and bakery products intended for functional nutrition, with increased biological activity directly from grain. The method for grain bread production is characterized by the fact that the unpeeled grain: wheat 60% and rye 40%, is washed and soaked for 10-15 hours at a temperature of 22-24°C in apple juice from the fruits of small-fruited apple trees with a dry matter content of 12% until the appearance of sprouts of no more than 0.5 mm in size. Next, the microwave processing of the grain is carried out in a microwave oven at a power of 850 W for 2 minutes, then the grain is dispersed, the dimensions of the holes of the gratings of which are 3.0-4.0 mm. The dough is kneaded with a humidity of 46% using the straight dough method from the resulting crushed grain mass from sprouted grain enriched with biologically active substances of apple juice from the fruits of small-fruited apple trees, a solution of table salt, a suspension of pressed yeast and drinking water. Moreover, when kneading the dough, the crushed grain mass is first introduced into the kneading machine, the kneading is continued for 6-8 minutes, the dough is fermented for 90 minutes, baking is carried out at a temperature of 180-220°C for 35-40 minutes.

EFFECT: invention makes it possible to reduce the cost of a food product by using local raw materials, increase the nutritional value of products and their preventive orientation.

1 cl, 1 tbl, 3 ex