BREAD PRODUCTION METHOD USING SPROUTED WHEAT GRAINS

摘要

FIELD: food industry.;SUBSTANCE: invention relates to the food industry. In a method for production of bread using sprouted wheat grains, wheat grains are first soaked in drinking water at ratio of 1:1, subjected to ultrasound action with oscillation frequency of 22±1.25 kHz, power of 378 W for 3 minutes, then soaking is continued for 7.6±1.4 hours. Then sprouting is carried out on hydroponic material for 14.6±1.8 hours at thickness of layer of grain of not more than 20 mm to size of sprout 1–1.5 mm. Sprouted grains are dried at 25–40 °C till moisture content is no more than 14 % and is ground to weighted average particle size 170±15 mcm. Dough is kneaded of the produced whole grain wheat flour of sprouted wheat grains, first grade wheat flour, yeast, salt and water, fermented, sorted, proofed and baked. Dough is prepared at the following recipe content of components, kg per 100 kg of flour: first grade bakery wheat flour – 82.0, whole grain sprouted wheat grain flour – 18.0, pressed bakery yeast – 1.5, culinary food salt – 1.3, water – from calculation of dough moisture content of 45 %.;EFFECT: invention allows to enhance the ready product quality due to increase of nutritive and biological value of bread of first grade wheat flour, increase the food fibers content in products, increase the bread specific volume and freshness time.;1 cl, 3 dwg, 4 tbl, 2 ex