METHOD FOR PRODUCING “MOZHZHEVELOVY” GRAIN BREAD Russian patent published in 2023 - IPC A21D8/02 A21D13/02 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention can be used in the production of bread and bakery products intended for functional nutrition with increased nutritional and biological value directly from bioactivated grain. The method for the production of grain bread is characterized by the fact that the dough is prepared in a non-dough way, previously unhusked wheat grain 100.0 g is washed and soaked in a 2.2% hydroalcoholic extract of juniper berries at a temperature of 24-26°C for 15-18 hours until the size of the sprouts does not exceed 0.6 mm. Next, the wheat grain is crushed by passing it through a grinder with a hole diameter of 3-4 mm, then the dough is kneaded from the crushed mass of germinated wheat grain, a solution of table salt, a suspension of pressed yeast, drinking water, 0.5% aqueous-alcoholic extract of lungwort. When kneading the dough, the crushed grain mass is first added into the dough mixing machine, then, with the kneading body of the dough mixing machine running, a solution of table salt, a suspension of pressed yeast, and an aqueous-alcoholic extract of lungwort are gradually added. The kneading is continued for 5-7 minutes, the fermentation of the dough is carried out for 80-100 minutes, baking is carried out at a temperature of 210-220°C for 30-40 min. The dough with a moisture content of 48.0% is prepared with the following content of prescription components, g: crushed mass from germinated wheat grain, enriched with biologically active substances 2.2% of the water-alcohol extract of juniper berries - 200.0, a solution of table salt - 1.5, a suspension of baker’s yeast pressed - 2.0, 0.5% aqueous-alcoholic extract of lungwort - 10, water is taken considering the moisture content of the raw material so that the moisture content of the dough is 48.0%.

EFFECT: obtaining finished products of high quality with increased nutritional value.

1 cl, 1 tbl, 3 ex