METHOD FOR PRODUCING OF DOUGH FOR BREAD WITH INCREASED ECOLOGICAL SAFETY

• Main Authors: ALEKHINA NADEZHDA NIKOLAEVNA, SANINA TAT'JANA VIKTOROVNA, CHEREMUSHKINA IRINA VALENTINOVNA
• Format: Patent
• Language: English; Russian
• Published: 10.02.2007
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

FIELD: bakery industry, in particular, production of bread from whole threshed grain. ^ SUBSTANCE: method involves soaking unshelled wheat grain in analytic electrically activated aqueous solution; rinsing in sweet water; providing swelling and germination of grain; grinding; kneading dough from ground wheat grain, edible salt in the form of saline solution and compressed yeast in the form of suspension. Wheat grain is soaked in analytic electrically activated aqueous solution with pH of 1.3-1.9 and redox potential of 1,310-1,150 mV, said soaking being performed during 2.5-3.0 hours. After washing of grain with sweet water, it is exposed to supersonic processing during 15-20 min at sound energy density of 15 kJ/m3 and frequency of 21 kHz, held during 6-7 hours and rinsed in sweet water. Method allows grain processing time to be reduced by 2.5-3.0 hours as compared to prior art method to thereby reduce dough preparing time. ^ EFFECT: reduced content of toxic elements, decreased microbiological seeding of grain and, correspondingly, ready products and improved quality of bread. ^ 3 tbl, 3 ex