| 摘要 |
FIELD: food-processing industry, in particular, production of bread and bakery products from wheat grain. ^ SUBSTANCE: method involves soaking grain by feeding water and dispersing grain; kneading, cutting, proofing and baking dough. Grain soaking is executed initially by providing vacuum with residual pressure of 0.01-0.03 MPa, followed by holding during 1-2 min, and exposing to atmospheric pressure during 6-10 hours. Baking of bread is performed at temperature of 200-220 C during 35-40 min. ^ EFFECT: reduced time for soaking of grain prior to dispersion process and, as a consequence, intensified process for preparing of grain bread. ^ 1 ex |
