METHOD FOR PRODUCTION OF DWARF PINE GRAIN BREAD Russian patent published in 2023 - IPC A21D2/36 A21D8/02 

FIELD: food industry.

SUBSTANCE: invention can be used in the production of bread and bakery products intended for functional nutrition with increased biological value directly from bioactivated grain. The method for production of grain bread is characterized by the fact that previously unhusked wheat grain (100.0 g) is washed and soaked in a 3.2% water-alcohol extract of young annual spring shoots of Siberian dwarf pine at a temperature of 22-26°C for 18-20 hours until sprouts appear not exceeding 1.8 mm. Next, wheat grain is crushed by cutting, passing it through a grinder with a hole diameter of 3-4 mm. Then dough is kneaded, 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 crushed kernels of dwarf pine are gradually added. The kneading is continued for 6-8 minutes, the fermentation of the dough is carried out for 90-120 minutes, baking is carried out at a temperature of 200-215°C for 30-40 min. At the same time, the dough is prepared with the following content of recipe components, g: crushed mass from germinated grain, enriched with biologically active substances in a 3.2% aqueous-alcoholic extract of young annual spring shoots of Siberian dwarf pine - 150.0-165.0, solution of edible salt - 1.5, suspension of compressed baker's yeast - 2.0, crushed kernels of dwarf pine - 25-30. Water is taken taking into account the moisture content of the raw materials so that the moisture content of the dough is 47.0%.

EFFECT: invention allows to reduce the cost of a food product, increase the biological and nutritional value of finished products.

1 cl, 1 tbl, 4 ex