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

FIELD: food industry; bakery production.

SUBSTANCE: invention relates to the food industry, in particular to bakery production; it can be used for the production of bread with an increased nutritional value of bioactivated grain. A method for the production of grain bread is characterized in that dough is prepared in a sourdough-free way, while preliminary peeled wheat and oats grain, in the ratio of 2:1, is flushed with water, then, grain is kept in 1.5% water-alcohol extract of powder of antlers of the northern deer, at a temperature of 24.5-25.5°C, for 12-14 h, subjected to swelling and sprouting to a sprout size of no more than 0.3-0.4 mm. Next, grain of wheat and oats is ground by cutting, passing it through a grinder with a diameter of holes of 2-3 mm. Dough is kneaded of grain ground mass, wheat flour of the first grade, a solution of table salt, a suspension of pressed yeast, and drinking water. Moreover, all recipe components, when kneading, are introduced in a certain sequence: first, drinking water and the solution of table salt are dosed to a kneading machine, then, the resulting grain ground mass, the suspension of pressed baking yeast, and wheat flour of the first grade are dosed. Kneading is carried out for 5-7 min, dough is fermented for 90-110 min, proofed for 30-35 min. Then, baking is carried out at a temperature of 225-240°C, for 30-35 min. Dough is prepared at the following ratio of recipe components, g per 100 g of the grain mixture of dried peeled grain of wheat and oats: grain ground mass of sprouted grain of wheat and oats, enriched with biologically active substances in 1.5% water-alcohol extract of powder of antlers of the northern deer, – 115.0-130.0, wheat flour of the first grade – 40.0-50.0, solution of table salt – 2.0, suspension of pressed baking yeast – 3.0. Drinking water is taken, taking into account a moisture content of raw materials, in such a way that the moisture content of dough is 46.0%.

EFFECT: invention allows for an increase in a nutritional value of a final product and expansion of the range of grain bread.

1 cl, 1 tbl, 3 ex