GRAIN BREAD PRODUCTION METHOD Russian patent published in 2024 - IPC A21D8/02 A21D2/34 A21D2/36 A21D2/22 A21D2/38 A21D13/47 

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry and can be used for production of bread from bioactivated grains. Method for production of grain bread includes soaking of unhulled wheat grains of 3rd class, its swelling, sprouting, milling, with production of milled grain mass, dough kneading, fermentation, handling, proofing and baking. During dough kneading, eggshell powder is introduced into it, obtained by disintegration-wave milling to particle size of 25–30 mcm, which is pre-mixed with first grade amaranth flour, dry wheat gluten and soya protein isolate. When kneading dough, drinking water, a solution of edible salt, vegetable oil is first introduced into the dough kneading machine, then the obtained milled grain mass, a suspension of pressed yeast, a mixture of first grade amaranth flour, dry wheat gluten, soya protein isolate and egg shell powder, a mixture of lactic acid and ascorbic acid. Kneading is continued for 7–8 minutes, dough fermentation is carried out for 65–75 minutes, and proofing for 30–35 minutes. Baking is carried out at temperature of 210–230 °C for 30–35 minutes. Dough is prepared at the following content of initial components, g: 3rd class wheat grains – 94.0, first grade amaranth flour – 6.0, edible salt – 1.5, pressed bakery yeast – 2.0, vegetable oil – 2.0, dry wheat gluten – 4.5, ascorbic acid – 0.5, dry milk whey – 1.0, soya protein isolate – 7.5, eggshell powder – 0.5–1.5 , water – based on moisture content of dough 47.5%.

EFFECT: invention allows to produce bread of improved quality, as well as to increase output and to slow down the process of hardening of the ready product.

1 cl, 1 tbl, 4 ex