| 摘要 |
FIELD: food industry, particularly, production of whole grain bread. SUBSTANCE: method involves steeping, swelling and grinding of grain, and dough kneading. Grain steeping is conducted in anolyte electroactivated aqueous solution with pH 2.0-2.5 and reduction-oxidation potential of 1140-1000 mV for 1.0-1.5 h. Grain swelling is carried out after its washing in flowing water in catholyte electroactivated aqueous solution with pH 11.0-11.5 and reduction-oxidation potential of 820-870 mV for 10-12 h. Then grain is germinated at room temperature for 8.0-10.0 h up to germ length not more 1.5 mm. EFFECT: increased efficiency of grain decontamination, its increased swelling, and reduced process of its steeping. 1 tbl
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