METHOD OF PRODUCING GRAIN BREAD Russian patent published in 2024 - IPC A21D8/02 A21D2/38 A21D13/02 

FIELD: bakery production.

SUBSTANCE: invention relates to bakery industry and can be used for production of bread from bioactivated grains. Grain bread production method involves peeling of unhulled farro grains, washing, soaking, sprouting, milling to produce a grain mass, addition of recipe components, dough kneading and fermentation, dough handling and grain bread baking. After milling, to the grain mass added is a starter consisting of homofermentative lactic acid bacteria of the type Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum, taken in weight ratio 1:1:2, in amount of 1 % to weight of crushed grain. Further, fermentation is carried out for 4 hours to obtain a fermented grain mass. Then one kneads dough of 214 g of fermented grain mass, 68 g of farro whole grain flour, 4.5 g of culinary food salt solution, 5.7 g of a suspension of pressed yeast and drinking water at the rate of dough moisture content of 47.5%.

EFFECT: invention allows to produce grain bread characterized by increased physical-chemical and organoleptic indices of bakery products quality, increased microbiological purity of products and increased storage life.

1 cl, 1 tbl, 2 ex