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RU2002133073A - METHOD FOR PRODUCING BREAD AND BAKERY PRODUCTS - Google Patents

METHOD FOR PRODUCING BREAD AND BAKERY PRODUCTS

Info

Publication number
RU2002133073A
RU2002133073A RU2002133073/13A RU2002133073A RU2002133073A RU 2002133073 A RU2002133073 A RU 2002133073A RU 2002133073/13 A RU2002133073/13 A RU 2002133073/13A RU 2002133073 A RU2002133073 A RU 2002133073A RU 2002133073 A RU2002133073 A RU 2002133073A
Authority
RU
Russia
Prior art keywords
bakery products
flour
dough
producing bread
additives
Prior art date
Application number
RU2002133073/13A
Other languages
Russian (ru)
Other versions
RU2258368C2 (en
Inventor
Замира Шамиловна Мингалеева
Рокыя Сабировна Таштабанова
Ольга Алексеевна Решетник
Светлана Владимировна Борисова
Original Assignee
ОАО "Татхлеб"
Filing date
Publication date
Application filed by ОАО "Татхлеб" filed Critical ОАО "Татхлеб"
Priority to RU2002133073/13A priority Critical patent/RU2258368C2/en
Priority claimed from RU2002133073/13A external-priority patent/RU2258368C2/en
Publication of RU2002133073A publication Critical patent/RU2002133073A/en
Application granted granted Critical
Publication of RU2258368C2 publication Critical patent/RU2258368C2/en

Links

Claims (1)

Способ производства хлеба и хлебобулочных изделий, включающий приготовление теста двухфазным способом путем смешения муки, соли, дрожжей, пищевой добавки и остальных компонентов, предусмотренных рецептурой, брожение теста, его разделку, расстойку и выпечку полученных тестовых заготовок, отличающийся тем, что в качестве добавки используют пищевую добавку “Табиб” следующего состава, мас.%:A method for the production of bread and bakery products, including the preparation of the dough in a two-phase way by mixing flour, salt, yeast, food additives and other components provided by the recipe, fermenting the dough, cutting it, proofing and baking the obtained dough pieces, characterized in that the additives are used food supplement “Tabib” of the following composition, wt.%: Соевая мука 60Soya flour 60 Отруби пшеничные 15,5Wheat bran 15.5 Овсяные хлопья 13,49Oatmeal 13.49 Бальзам “Иремель” 10,0Iremel balm 10.0 Натрий хлористый 0,0067Sodium chloride 0.0067 Глюконат натрия 1,0Sodium Gluconate 1.0 Калий йодистый 0,0033Potassium iodide 0.0033 в количестве 0,1-0,5% от массы мукиin an amount of 0.1-0.5% by weight of flour
RU2002133073/13A 2002-12-10 2002-12-10 Method for preparing of bread and bakery products RU2258368C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002133073/13A RU2258368C2 (en) 2002-12-10 2002-12-10 Method for preparing of bread and bakery products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002133073/13A RU2258368C2 (en) 2002-12-10 2002-12-10 Method for preparing of bread and bakery products

Publications (2)

Publication Number Publication Date
RU2002133073A true RU2002133073A (en) 2004-07-27
RU2258368C2 RU2258368C2 (en) 2005-08-20

Family

ID=35846193

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002133073/13A RU2258368C2 (en) 2002-12-10 2002-12-10 Method for preparing of bread and bakery products

Country Status (1)

Country Link
RU (1) RU2258368C2 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2362305C2 (en) * 2007-03-29 2009-07-27 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия (ГОУ ВПО ВГТА) Method of bread baking
RU2409285C1 (en) * 2009-10-21 2011-01-20 Олег Иванович Квасенков Oyster plant food product preparation method
RU2429602C1 (en) * 2010-08-31 2011-09-27 Олег Иванович Квасенков Bakery product production method
RU2429611C1 (en) * 2010-09-27 2011-09-27 Олег Иванович Квасенков Bakery product production method
RU2484665C1 (en) * 2012-08-27 2013-06-20 Олег Иванович Квасенков Oyster plant food product preparation method
RU2639977C1 (en) * 2016-12-07 2017-12-25 Федеральное государственное бюджетное образовательное учреждение высшего образования "Национальный исследовательский Мордовский государственный университет им. Н.П. Огарева" Bakery composition of preventive purpose

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2070918C1 (en) * 1994-12-23 1996-12-27 Уфимский винзавод Composition for balsam "iremel"
RU2081585C1 (en) * 1995-10-11 1997-06-20 Медико-биологический кооператив "Гармония и прогресс" Method for making bread
RU2116730C1 (en) * 1996-06-25 1998-08-10 Санкт-Петербургская государственная академия холода и пищевых технологий Method for preparation of wheat sponge bread

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