| 摘要 |
FIELD: food industry.SUBSTANCE: grain bread production method involves wheat grains bioactivation by way of unhulled wheat grains soaking, swelling, sprouting, bioactivated grains milling, dough kneading of milled grain mass, food culinary salt and a spontaneous fermentation starter with moisture content equal to 50% and acidity equal to 8.0-10.0 degrees. For the starter preparation part of swollen milled wheat grains is mixed with water at a ratio of 10:1; the mixture is fermented at 30-35°C. All the recipe components are stirred in a beating chamber during 3 minutes, the kneading worm rotation frequency being 5 s; then air is supplied into the chamber under a pressure of 0.4 MPa; dough kneading is performed during 3 minutes at the kneading worm frequency being 8.3 s. 0.17-0.20 kg dough pieces are moulded under working pressure equal to 0.4 MPa. Baking is performed at a temperature of 215-235°C during 35-40 minutes. Dough is prepared at the following components ratio, g per 100g of dry unhulled grains: milled grain mass - 77.0-93.0, spontaneous fermentation starter - 70.0-86.3, culinary food salt - 1.5, water -as per calculation.EFFECT: method allows to enhance the ready products quality and yield, increase antioxidants content and bread freshness preservation period and intensify the dough preparation process.1 tbl, 3 ex |
