GRAIN BREAD PRODUCTION METHOD Russian patent published in 2025 - IPC A21D8/02 A21D13/04 A21D2/36 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to bakery production and may be used for production of farro bread. Method for production of grain bread consists in soaking peeled and washed peeled farro Runo grains in water for 1-1.5 hours at temperature of 30±2°C and grain : water ratio 1:1 with subsequent grinding of swollen grains until formation of homogeneous consistency. Further, dough is kneaded for 5-7 minutes using a safe method with the addition of a calculated amount of water, solutions of edible salt, sugar, a suspension of pressed bakery yeast, pre-dried at temperature of 70-75°C and milled soya okara and carrot powder. Then the dough is fermented for 1.5-2 hours 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: Runo farro grain – 94.0, pressed bakery yeast – 2.0, food salt – 1.5, sugar – 1.5, dry soya okara – 6.0, carrot powder – 3.0, water – calculated amount to moisture content of 46-47%.

EFFECT: invention allows to reduce time of farro grain soaking due to soaking temperature increase, as well as to expand the range of farro grain bread having increased nutritive and biological value with high quality indices.

1 cl, 3 tbl