| 摘要 |
Invention relates to the composition of the cereal bread and method for its production and may be used in foodstuff industry, more precisely in the production of cereal bread or bakery products with improved nutritional and tasteful properties. Described composition and method for production with improved permanent nutritional quality and taste and reduced expensses for power consumption. Composition of cereal bread includes a mixture of soaked and minced cereals, rye and/or rice mass, where the grains are soaked separately in ionized water, grinded and then the mixtures form a grained mass, where the grains are separately soaked in water, salt and yeast and leaven, thereupon the dough is put aside for fermentation, and then it is baked at a certain temperature and other conditions.
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