GRAIN BREAD PRODUCTION METHOD Russian patent published in 2025 - IPC A21D8/02 A21D13/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely, to bakery production. Method of producing grain bread consists in soaking peeled and washed soft wheat grains of Pamyati Konovalov variety in a solution of sodium chloride with concentration of 2 % of grain weight for 18-20 hours at temperature 20±2 °C and ratio of grain to sodium chloride solution is 1:1 until grain moisture content is 43-45 %. Further, swollen grains are milled to homogeneous consistency. Then the dough is kneaded for 5-7 minutes using a safe method with addition of a calculated amount of water, dry wheat gluten, sugar solutions, a suspension of pressed bakery yeast and vegetable oil. Then the dough is fermented for 90-120 minutes at temperature of 35 °C, cutting and proofing of workpieces for 40-45 minutes at temperature of 35 °C and relative humidity of 75-85 %. Then bread is baked at temperature of 180-200 °C for 30-35 minutes. Components are used at the following ratio, g: Pamyati Konovalov variety soft wheat grain – 100.0, sodium chloride for preparing a solution for soaking grains – 2.0, pressed bakery yeast – 2.0, dry wheat gluten – 4.0, sugar – 3.0, vegetable oil – 3.0, water – calculated amount to moisture content of 46-47 %.

EFFECT: invention allows to expand the range of functional grain bakery products with improved antioxidant properties, as well as to ensure microbiological purity of grain bread.

1 cl, 3 tbl