Method for producing antler grain bread

The purpose of the study is to develop a new method for producing antler grain bread with increased nutritional value. Materials from patent studies of existing technologies and recipes for the production of grain bread using Russian and foreign information databases are presented. Antler grain bread production was developed based on these results, which increased its nutritional value. The copyright for the product is protected by RF patent № 2766692 “Method for producing antler grain bread". The scientific and technical problem of the invention to be solved is the development of a new technology for the production of antler grain bread, which includes the use of known methods for the production of grain bread using a solution of table salt, a suspension of pressed yeast and grain grinding; when solving the technical problem, wheat grain is additionally introduced into the component composition of the recipe bioactivated in a 1.5 % aqueous-alcoholic extract from reindeer antlers to shoots no more than 2.0 mm. The control and experimental samples of bread were prepared using the straight method using commercially produced technological equipment. Experimental studies of test samples of antler grain bread based on organoleptic and physico-chemical quality indicators showed that the developed antler grain bread meets the requirements of GOST 32677-2014 “Bakery Products. Terms and Definitions" and has the correct shape, the surface of the bread is slightly rough, the crumb has a developed structure, baked throughout the entire volume. The taste and smell of bread is characteristic of bread made from bioactivated wheat grain without any foreign taste or smell. The bread moisture content of all samples was 47.0 %, acidity - 4.5 %, porosity - from 55.0 to 56 %, specific volume - from 196.0 to 197.2 cm3/100 g.