| 摘要 |
FIELD: food-processing industry, in particular, baking industry. SUBSTANCE: method involves cleaning grain material in shelling and milling unit; soaking grain in two stages; pouring water having temperature of 18-20 C into grain material at first stage; holding mixture for 18-22 min while changing water 2-3 times; pouring water having temperature of 8-12 C into grain mass, with amount of water exceeding grain material volume by 15-20% at second stage; holding it at temperature of +2 - +5 C for 26-40 hours; subjecting grain mass to stabilization by separating unbound water from grain mass and drying grain mass at temperature of 16-30 C for 12-24 hours till moisture content of grain mass reaches 22-26%; delivering grain mass to crushing and cutting system having knives operating in pairs; upon grinding, directing grain mass through die with openings of 1-2 mm dia. Subsequent processes are similar to those normally accepted. Method allows bread with uniform porosity, improved form retaining property and free from unkneaded portions and large inclusions to be produced. EFFECT: simplified method and improved bread quality factors. 3 cl, 3 dwg
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