| 摘要 |
FIELD: food industry, particularly, production of bread and bakery goods from germinated grain. SUBSTANCE: method involves preparation of bread from whole biologically active grain of wheat and rye. Grain is washed with running water, steeped, and ground. Then dough is prepared from said grain mass with addition of receipt components, fermented, knocked, made up, subjected to proofing and baked. Steeping of wheat grain is conducted at water temperature 41-45 C for 36-39 h. Steeping of rye grain is carried out at water temperature 30-45 C for 30-60 C. Every 6 hours, the both grains are washed with running water. Before dough preparation, ground grain mass of wheat and rye is mixed for 4-5 min and kept for maturation for 5-8 min. Then receipt components are introduced in mixture including flour in amount of 14% from total grain mass, and mixed for 8-10 mix, and keeping for maturation for 20-25 min. Dough pieces are subjected to active steam-damping at the beginning and at the end of baking. EFFECT: increased organoleptical properties of grain bread. 5 tbl |
