СПОСОБ ПРОИЗВОДСТВА ЗЕРНОВОГО ХЛЕБА ИЗ ЗЕРНА ПШЕНИЦЫ

摘要

FIELD: agriculture. ^ SUBSTANCE: invention refers food industry and specifically to method of grain bread production from entire wheat grain. Method of grain bread production provides IR-processing of unshelled wheat grains to temperature 70-105°C within 10-25 seconds. IR-radiation source is infra-red lamps with wavelength 0.76-5.3 microns at power 1 kWt. Grain is softened within 20-30 hours using water at temperature 8-40°C in amount not less than 50% of used grain weight. Grain size refinement with dispergator follows. Dough is kneaded within 10-20 minutes using refined grain and recipe components. Dough is fermented at temperature 30-40°C within 40-90 minutes. Dough products are formed, proved and baked at temperature 200-250°C within 15-60 minutes. ^ EFFECT: possibility to use unshelled wheat grains preserving full nutritious and biologically-active substances in end product and improvement of quality properties of grain bread. ^ 3 cl, 3 dwg, 1 tbl, 1 ex