METHOD FOR THE PRODUCTION OF A FOOD PRODUCT

The present invention pertains to the field of the food industry and more precisely to the production of cereal-containing food products. This invention essentially relates to a method that comprises treating with water a non-scarified vegetal raw material consisting of cereal grains until sprouts appear. This raw material is then ground and the dough is mixed before being processed to provide an end product. The water treatment is performed at a temperature between 8 and 30 DEG C for 24 to 72 hours according to the kind of cereal grains and to their quality. The dough is mixed in at least two steps, wherein the first one comprises adding a salt solution and mixing for at least 3 minutes, while the second comprises adding activated yeast and performing the final mixing for at least 5 minutes. This method uses a yeast that has been activated by maintaining it for 15 to 25 minutes in a part of the water and the ground vegetal raw material which is taken in an amount of at least 1 % relative to its total weight in the mixture. This method may use as vegetal raw material either two kinds or more of cereal grains or both scarified and non-scarified grains of at least one kind of cereal. The method further comprises adding to the raw material non-scarified and scarified grains, respectively, which have been mechanically and separately processed or a mixture thereof comprising at least one kind of cereal and at least one kind of an additional raw material. The treatment of the vegetal raw material is performed in an aqueous medium and using methods that do not interfere with the aggregative state of said aqueous medium. Cette invention se rapporte au domaine de l'industrie alimentaire et, plus particulièrement, à la fabrication de produits alimentaires à base de céréales. Cette invention concerne essentiellement un procédé qui consiste à traiter avec de l'eau une matière première végétale non décortiquée et se présentant sous forme de graines de céréales, ceci jusqu'à ce que des germes apparaissent. Cette matière première est ensuite broyée, après quoi la pâte est mélangée puis retraitée de manière à obtenir un produit fini. Le traitement à l'eau se fait à une température allant de 8 à 30 DEG C et pendant une durée de 24 à 72 heures en fonction de la sorte de graines de céréales et de la qualité des ces dernières. Le mélange de la pâte se fait en au moins deux étapes, la première consistant à ajouter une solution saline, puis à mélanger le tout pendant au moins 3