METHOD FOR PRODUCING YEAST-FREE GRAIN BREAD Russian patent published in 2022 - IPC A21D13/02 A21D2/36 

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry and can be used in the production of bread with high biological activity directly from biologically activated grain. Method for producing yeast-free grain bread is characterised by washing and soaking non-hulled grain, wheat 60% and rye 40%, for 10 to 13 hours at 24 to 26 °C in apple juice made of fruits of small-fruited apple trees with a dry matter content of 13.5% until sprouts no larger than 0.5 mm appear. The grain is then subjected to UHF treatment in a microwave oven at a power of 950 W for 1.5 minutes. Next, the grain is dispersed, wherein the dimensions of the grating holes are 2.5 to 3.0 mm; dough with a moisture content of 47% is kneaded from the resulting crushed grain mass, a solution of table salt, juice made of fruits of small-fruited apple trees, and baking soda. Herewith, when kneading the dough, the crushed grain mass is first introduced into the kneading machine, the kneading is continued for 12 to 15 minutes and followed by baking at 200 to 220 °C for 35 to 40 minutes. The dough is prepared at the following content of components of the recipe, g: crushed grain mass made of sprouted grain enriched with biologically active substances of apple juice made of fruits of small-fruited apple trees 100.0; a solution of table salt 1.0; baking soda 0.2, apple juice the rest. The apple juice with a dry matter content of 13.5% is introduced with account to the moisture content of the raw materials, so that the moisture content of the dough becomes 47%.

EFFECT: possibility of producing high-quality bread with high nutritional value.

1 cl, 1 tbl, 3 ex