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RU96103346A - COMPOSITION OF INGREDIENTS FOR THE PRODUCTION OF BREAD AND BAKERY PRODUCTS - Google Patents

COMPOSITION OF INGREDIENTS FOR THE PRODUCTION OF BREAD AND BAKERY PRODUCTS

Info

Publication number
RU96103346A
RU96103346A RU96103346/13A RU96103346A RU96103346A RU 96103346 A RU96103346 A RU 96103346A RU 96103346/13 A RU96103346/13 A RU 96103346/13A RU 96103346 A RU96103346 A RU 96103346A RU 96103346 A RU96103346 A RU 96103346A
Authority
RU
Russia
Prior art keywords
ingredients
bread
composition
production
bakery products
Prior art date
Application number
RU96103346/13A
Other languages
Russian (ru)
Other versions
RU2099949C1 (en
Inventor
Ф.Н. Гильмиярова
В.М. Радомская
Л.Н. Виноградова
А.В. Бабичев
И.Г. Кретова
Э.М. Гильмияров
Original Assignee
Ф.Н. Гильмиярова
Filing date
Publication date
Application filed by Ф.Н. Гильмиярова filed Critical Ф.Н. Гильмиярова
Priority to RU96103346A priority Critical patent/RU2099949C1/en
Priority claimed from RU96103346A external-priority patent/RU2099949C1/en
Application granted granted Critical
Publication of RU2099949C1 publication Critical patent/RU2099949C1/en
Publication of RU96103346A publication Critical patent/RU96103346A/en

Links

Claims (1)

Композиция ингредиентов для производства хлеба и хлебобулочных изделий, содержащая ржаную, разные сорта пшеничной или смеси ржаной и пшеничной муки, солод, дрожжи, ВАК, соль, сахар, жировой компонент, воду, отличающаяся тем, что она дополнительно содержит добавку из измельченных семян расторопши, придающую изделию экопротекторные свойства, при этом ингредиенты взяты в следующем соотношении, мас.%:
Мука - 10-62
Солод - 5-16
Дрожжи - 0,15-2,00
Соль - 0,35-0,70
Сахар - 2,50-7,50
Жировой компонент - 1,30-5,00
Вкусовой и ароматический компоненты - 0,15-1,50
Добавка из семян расторопши - 2,0-5,0
Вода - Остальное'The composition of the ingredients for the production of bread and bakery products, containing rye, different varieties of wheat or a mixture of rye and wheat flour, malt, yeast, HAC, salt, sugar, fat component, water, characterized in that it additionally contains an additive from crushed seeds of milk thistle, giving the product eco-protective properties, while the ingredients are taken in the following ratio, wt.%:
Flour - 10-62
Malt - 5-16
Yeast - 0.15-2.00
Salt - 0.35-0.70
Sugar - 2.50-7.50
Fat component - 1.30-5.00
Flavoring and aromatic components - 0.15-1.50
Milk Thistle Seed Supplement - 2.0-5.0
Water - Else '
RU96103346A 1996-02-28 1996-02-28 Composition for production of bread and bakery goods RU2099949C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU96103346A RU2099949C1 (en) 1996-02-28 1996-02-28 Composition for production of bread and bakery goods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU96103346A RU2099949C1 (en) 1996-02-28 1996-02-28 Composition for production of bread and bakery goods

Publications (2)

Publication Number Publication Date
RU2099949C1 RU2099949C1 (en) 1997-12-27
RU96103346A true RU96103346A (en) 1998-02-10

Family

ID=20177202

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96103346A RU2099949C1 (en) 1996-02-28 1996-02-28 Composition for production of bread and bakery goods

Country Status (1)

Country Link
RU (1) RU2099949C1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2344606C1 (en) * 2007-04-23 2009-01-27 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия Production method of mixed wheat-rye bread "kombat"
RU2470512C1 (en) * 2011-08-18 2012-12-27 Общество С Ограниченной Ответственностью "Макарон-Сервис" Mixture for baking flour products and mixture preparation method
EA201101714A1 (en) * 2011-12-13 2012-06-29 Общество С Ограниченной Ответственностью "Макарон-Сервис" COMPOSITION FOR BAKING OF GRAIN PRODUCTS
RU2579488C1 (en) * 2014-11-19 2016-04-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Пензенский государственный технологический университет" Bakery products manufacture method

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