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RU2000132506A - METHOD FOR PRODUCING BAKERY PRODUCTS - Google Patents

METHOD FOR PRODUCING BAKERY PRODUCTS

Info

Publication number
RU2000132506A
RU2000132506A RU2000132506/13A RU2000132506A RU2000132506A RU 2000132506 A RU2000132506 A RU 2000132506A RU 2000132506/13 A RU2000132506/13 A RU 2000132506/13A RU 2000132506 A RU2000132506 A RU 2000132506A RU 2000132506 A RU2000132506 A RU 2000132506A
Authority
RU
Russia
Prior art keywords
bakery products
producing bakery
dough
flour
puree
Prior art date
Application number
RU2000132506/13A
Other languages
Russian (ru)
Other versions
RU2220576C2 (en
Inventor
Виктор Иванович Корчагин
Газибег Омарович Магомедов
Лариса Ивановна Столярова
Валерий Иванович Карпенко
Наталья Митрофановна Дерканосова
Альбина Яковлевна Олейникова
Original Assignee
Акционерное общество открытого типа "Хлебозавод № 2"
Filing date
Publication date
Application filed by Акционерное общество открытого типа "Хлебозавод № 2" filed Critical Акционерное общество открытого типа "Хлебозавод № 2"
Priority to RU2000132506/13A priority Critical patent/RU2220576C2/en
Priority claimed from RU2000132506/13A external-priority patent/RU2220576C2/en
Publication of RU2000132506A publication Critical patent/RU2000132506A/en
Application granted granted Critical
Publication of RU2220576C2 publication Critical patent/RU2220576C2/en

Links

Claims (1)

Способ производства хлебобулочных изделий, предусматривающий подготовку агентов брожения, замес теста из муки, воды, соли, введение овощного пюре, его выбраживание, разделку, расстойку тестовых заготовок и выпечку, отличающийся тем, что в качестве овощного пюре в тесто вводят пюре из сахарной свеклы в количестве 15-30% к общей массе муки.A method for the production of bakery products, involving the preparation of fermentation agents, kneading dough from flour, water, salt, introducing vegetable puree, fermenting, cutting, proofing dough pieces and baking, characterized in that sugar beet puree is introduced into the dough as vegetable puree the amount of 15-30% of the total mass of flour.
RU2000132506/13A 2000-12-25 2000-12-25 Bakery food production method RU2220576C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2000132506/13A RU2220576C2 (en) 2000-12-25 2000-12-25 Bakery food production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2000132506/13A RU2220576C2 (en) 2000-12-25 2000-12-25 Bakery food production method

Publications (2)

Publication Number Publication Date
RU2000132506A true RU2000132506A (en) 2003-02-27
RU2220576C2 RU2220576C2 (en) 2004-01-10

Family

ID=32090167

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2000132506/13A RU2220576C2 (en) 2000-12-25 2000-12-25 Bakery food production method

Country Status (1)

Country Link
RU (1) RU2220576C2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2000497C2 (en) * 2007-02-20 2008-08-21 Provalor B V Process for processing vegetable pulp, ingredients and dough with vegetable pulp and products made from such dough.
RU2653878C1 (en) * 2016-12-23 2018-05-15 Федеральное государственное бюджетное образовательное учреждение высшего образования "Астраханский государственный технический университет" ФГБОУ ВО "АГТУ" Method for production of bakery products
RU2647900C1 (en) * 2017-03-30 2018-03-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Method of manufacture of bakery products of functional purpose
RU2643251C1 (en) * 2017-03-30 2018-01-31 Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) Method for manufacturing bakery products of functional purpose
RU2748591C2 (en) * 2019-07-05 2021-05-27 Федеральное государственное бюджетное образовательное учреждение высшего образования "Юго-Западный государственный университет" (ЮЗГУ) Cooked rye-wheat bread and preparation method thereof

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2110928C1 (en) * 1997-01-10 1998-05-20 Российская экономическая академия им.Г.В.Плеханова Method for producing food additive from beet
RU2129791C1 (en) * 1997-10-20 1999-05-10 Российская экономическая академия им.Г.В.Плеханова Method of preparing biscuit with vegetable additives

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