Patent ID: 6682765
Filing Date: 2004-01-27
Classification: A21D

Abstract:
A method for producing cereal bread comprising the steps ofsteeping cleaned seeds having their germs in an aqueous medium containing at least 0.6 liter of aqueous medium per kg of seeds, until the swelling of the seeds is characterized by their capacity, under compression, to flatten while releasing undamaged germ; separating the seeds from the aqueous medium; thereafter grinding the seeds to form a seed paste and removing any liquid fraction; mixing the seed paste with additional ingredients including yeast, to form a bread dough; kneading the bread dough; allowing the dough to rest for 15 to 30 minutes at 35 to 99Â° C. while maintaining humidity balance conditions in the dough atmosphere system; baking the dough at 200Â° to 320Â° C. under conditions wherein during the first 15 to 200 seconds the baking is done in a steam-saturated atmosphere, thereby to form the bread.