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RU94044076A - Bread producing method - Google Patents

Bread producing method

Info

Publication number
RU94044076A
RU94044076A RU94044076/13A RU94044076A RU94044076A RU 94044076 A RU94044076 A RU 94044076A RU 94044076/13 A RU94044076/13 A RU 94044076/13A RU 94044076 A RU94044076 A RU 94044076A RU 94044076 A RU94044076 A RU 94044076A
Authority
RU
Russia
Prior art keywords
flour
bread
wheat
triticale
pulse
Prior art date
Application number
RU94044076/13A
Other languages
Russian (ru)
Other versions
RU2084154C1 (en
Inventor
О.И. Гамзикова
Л.И. Кострова
Г.П. Гамзиков
Н.Г. Ермакова
С.М. Шихман
Original Assignee
Алтайский научно-исследовательский институт земледелия и селекции сельскохозяйственных культур
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Алтайский научно-исследовательский институт земледелия и селекции сельскохозяйственных культур filed Critical Алтайский научно-исследовательский институт земледелия и селекции сельскохозяйственных культур
Priority to RU94044076A priority Critical patent/RU2084154C1/en
Publication of RU94044076A publication Critical patent/RU94044076A/en
Application granted granted Critical
Publication of RU2084154C1 publication Critical patent/RU2084154C1/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

FIELD: food industry, particularly, production of wheat bread with additives. SUBSTANCE: mixture for bread contains ingredients in the following ratio, %: wheat flour, 60-85; pulse flour, 5-10; triticale flour, 10-35. Soya or pea flour may be used as pulse one. Method proposes usual technological process: dough kneading, its making up, proofing and baking. EFFECT: higher quality of bread.

Claims (1)

Изобретение относится к пищевой отрасли, в частности к производству пшеничного хлеба с добавлением муки других культур. Суть изобретения в добавлении муки тритикале в комбинаторику исходной смеси: мука пшеничная и мука бобовой культуры. Соотношение смеси: мука пшеничная 60 - 85%, мука бобовой культуры 5 - 10%, мука тритикале 10 - 35%. В качестве бобовой муки можно использовать соевую или гороховую. Предлагаемое изобретение позволит повысить качество хлеба при обычном технологическом процессе: замес теста из предлагаемой смеси муки и других компонентов, разделка, расстойка и выпечка.The invention relates to the food industry, in particular to the production of wheat bread with the addition of flour of other crops. The essence of the invention is in the addition of triticale flour to the combinatorics of the initial mixture: wheat flour and legume flour. Mix ratio: wheat flour 60 - 85%, bean flour 5 - 10%, triticale flour 10 - 35%. As bean flour, you can use soy or pea. The present invention will improve the quality of bread in the usual process: kneading dough from the proposed mixture of flour and other components, cutting, proofing and baking.
RU94044076A 1994-12-15 1994-12-15 Method for bread production RU2084154C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU94044076A RU2084154C1 (en) 1994-12-15 1994-12-15 Method for bread production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU94044076A RU2084154C1 (en) 1994-12-15 1994-12-15 Method for bread production

Publications (2)

Publication Number Publication Date
RU94044076A true RU94044076A (en) 1997-03-20
RU2084154C1 RU2084154C1 (en) 1997-07-20

Family

ID=20163184

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94044076A RU2084154C1 (en) 1994-12-15 1994-12-15 Method for bread production

Country Status (1)

Country Link
RU (1) RU2084154C1 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2141205C1 (en) * 1998-06-25 1999-11-20 Андрейчук Василий Петрович Bread production method
RU2257084C1 (en) * 2003-12-30 2005-07-27 Кубанский государственный технологический университет Method for preparing of bakery product
RU2257085C1 (en) * 2003-12-31 2005-07-27 Кубанский государственный технологический университет Method for preparing of bakery product
RU2332010C1 (en) * 2006-11-07 2008-08-27 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия Method of production of bread of higher biological value with composite mixture
RU2659082C1 (en) * 2017-07-19 2018-06-28 Федеральное государственное бюджетное образовательное учреждение высшего образования "Дальневосточный государственный аграрный университет" (ФГБОУ ВО Дальневосточный ГАУ) Method of preparing the dough for cake production

Also Published As

Publication number Publication date
RU2084154C1 (en) 1997-07-20

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