METHOD FOR PRODUCTION OF GRAIN BAKERY PRODUCTS Russian patent published in 2022 - IPC A21D8/02 A21D2/36 A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry; it can be used in the production of bakery products for preventive nutrition. The method is characterized by that whole unpeeled wheat grain is washed with drinking water once, soaked for swelling and germination with an aqueous extract of hop cones, for 18-20 h, at 25…30°C and a ratio of solid and liquid phases of 1:0.5-1:0.8 until appearance of sprouts with a length of 0.5-1 mm, after which sprouted grain is ground. A starter culture of spontaneous fermentation is prepared of wheat flour of the first grade and rice flour, mixing them with a yeast emulsion of ¼ of recipe amount of pressed bakery yeast and calculated amount of water to a moisture content of 50%, and it is fermented at a temperature of 25…30°C, for 10-12 h, until reaching acidity of 6.0-8.0 degrees. Dough is kneaded, while, first, ground sprouted wheat grain is introduced into a kneading machine, then, with a working kneading body of the kneading machine, the starter culture of spontaneous fermentation, the remaining part of recipe amount of pressed bakery yeast in the form of the emulsion, and a solution of table salt are gradually introduced. Kneading is carried out for 5-7 minutes, dough fermentation is carried out for 60-90 min. After that, dough is cut up, and dough billets are placed in a proofer, at a temperature of 38…40°C, for 30-35 min. Then, baking is carried out at a temperature of 215…235°C, for 30-35 min. Dough with a moisture content of 45% is prepared at the following content of recipe components, kg, per 100 kg of finished bakery products: ground sprouted wheat grain – 80.0; wheat flour of the first grade – 15.0; pressed bakery yeast – 1.5; rice flour – 5.0; table salt – 1.0.

EFFECT: invention allows for obtainment of bakery products of long storage with increased nutritional value.

1 cl, 3 tbl, 2 ex