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RU99117096A - METHOD FOR PRODUCING BREAD FROM RYE AND WHEAT FLOUR - Google Patents

METHOD FOR PRODUCING BREAD FROM RYE AND WHEAT FLOUR

Info

Publication number
RU99117096A
RU99117096A RU99117096/13A RU99117096A RU99117096A RU 99117096 A RU99117096 A RU 99117096A RU 99117096/13 A RU99117096/13 A RU 99117096/13A RU 99117096 A RU99117096 A RU 99117096A RU 99117096 A RU99117096 A RU 99117096A
Authority
RU
Russia
Prior art keywords
rye
wheat flour
dough
yeast
sugar beet
Prior art date
Application number
RU99117096/13A
Other languages
Russian (ru)
Other versions
RU2170513C2 (en
Inventor
Светлана Яковлевна Корячкина
Наталья Александровна Березина
Original Assignee
Орловский государственный технический университет
Filing date
Publication date
Application filed by Орловский государственный технический университет filed Critical Орловский государственный технический университет
Priority to RU99117096A priority Critical patent/RU2170513C2/en
Priority claimed from RU99117096A external-priority patent/RU2170513C2/en
Publication of RU99117096A publication Critical patent/RU99117096A/en
Application granted granted Critical
Publication of RU2170513C2 publication Critical patent/RU2170513C2/en

Links

Claims (1)

Способ производства хлеба из смеси ржаной и пшеничной муки, предусматривающий приготовление закваски, созревание ее, приготовление теста путем смешивания ржаной и пшеничной муки, готовой закваски, дрожжей, воды м других компонентов по рецептуре, выбраживание теста, деление его на куски, раскладку в формы, расстойку и выпечку, отличающийся тем, что используют пасту сахарной свеклы в количестве 15% (от общей массы муки), причем 7,5% пасты сахарной свеклы вносят при приготовлении закваски и 7,5% пасты сахарной свеклы - при замесе теста.A method for the production of bread from a mixture of rye and wheat flour, which involves preparing the yeast, ripening it, preparing the dough by mixing rye and wheat flour, the finished yeast, yeast, water and other ingredients according to the recipe, fermenting the dough, dividing it into pieces, laying it out in shapes, proofing and baking, characterized in that they use sugar beet paste in an amount of 15% (of the total weight of the flour), with 7.5% of sugar beet paste being added during the preparation of the starter and 7.5% of sugar beet paste when mixing the dough.
RU99117096A 1999-08-04 1999-08-04 Method for producing bread from rye and wheat flour mixture RU2170513C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU99117096A RU2170513C2 (en) 1999-08-04 1999-08-04 Method for producing bread from rye and wheat flour mixture

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU99117096A RU2170513C2 (en) 1999-08-04 1999-08-04 Method for producing bread from rye and wheat flour mixture

Publications (2)

Publication Number Publication Date
RU99117096A true RU99117096A (en) 2001-06-27
RU2170513C2 RU2170513C2 (en) 2001-07-20

Family

ID=20223534

Family Applications (1)

Application Number Title Priority Date Filing Date
RU99117096A RU2170513C2 (en) 1999-08-04 1999-08-04 Method for producing bread from rye and wheat flour mixture

Country Status (1)

Country Link
RU (1) RU2170513C2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2232188C1 (en) * 2003-02-11 2004-07-10 Государственное образовательное учреждение Воронежская государственная технологическая академия Method for producing liquid ferment for preparing bread from rye and mixture of rye and wheat meal

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2228638C2 (en) * 2002-04-03 2004-05-20 Орловский государственный технический университет Method for producing of bread from rye and wheat flour
RU2212816C1 (en) * 2002-04-03 2003-09-27 Орловский государственный технический университет Ice-cream composition
RU2544928C1 (en) * 2013-10-04 2015-03-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) Bread production method
RU2582336C2 (en) * 2014-06-23 2016-04-27 Федеральное государственное бюджетное образовательное учреждение высшего образования Воронежский государственный университет инженерных технологий (ФГБОУ ВО "ВГУИТ") Method for producing rye-wheat bread with introduction of pumpkin seeds flour

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2232188C1 (en) * 2003-02-11 2004-07-10 Государственное образовательное учреждение Воронежская государственная технологическая академия Method for producing liquid ferment for preparing bread from rye and mixture of rye and wheat meal

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