METHOD FOR PRODUCTION OF BREAD USING SPROUTED BARLEY GRAINS Russian patent published in 2024 - IPC A21D8/04 A21D2/38 A21D13/02 A21D13/47 

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry and can be used for production of bread and bakery products from wheat flour. Method for production of bread using sprouted barley grains is characterized by that kneading dough from starter, first grade bakery wheat flour, culinary food salt and water, dough is fermented, processed, proofed and bread is baked. For starter preparation, barley grains are initially soaked in drinking water at ratio of 1:1 for 12–14 hours, washing under running water for 3–5 minutes and sprouting on hydroponic material for 48–50 hours at thickness of grain layer of not more than 20 mm to sprout size of 1–1.5 mm. Sprouted grains are dried at temperature of 25–40°C to moisture content of not more than 14% and grind it to a weighted average particle size of 160±30 mcm. Starter is prepared from the produced flour by mixing flour with water at ratio of 1:1, adding pressed bakery yeast Saccharomyces cerevisiae and lactic acid bacteria Lactobacillus casei at ratio of 2:1. Maintained at temperature of 28±2°C for 2–5 hours and the obtained starter is used when kneading dough. Components are used at the following content, kg per 100 kg of flour: first grade bakery wheat flour – 85.0, whole-ground sprouted barley grain flour – 15.0, pressed bakery yeast Saccharomyces cerevisiae – 1.5, lactic acid bacteria Lactobacillus casei – 0.75, culinary food salt – 1.3, water – based on dough moisture content of 45%.

EFFECT: invention makes it possible to improve quality and functional properties of bread due to use of starter from whole-ground barley grain flour.

1 cl, 3 tbl, 2 ex