EA200800334A1 - METHOD FOR PREPARING A CHEMICAL FILLER FOR BAD BREAD, BREAD FILLER AND METHOD FOR BLEACH-FREE BREAD - Google Patents
METHOD FOR PREPARING A CHEMICAL FILLER FOR BAD BREAD, BREAD FILLER AND METHOD FOR BLEACH-FREE BREADInfo
- Publication number
- EA200800334A1 EA200800334A1 EA200800334A EA200800334A EA200800334A1 EA 200800334 A1 EA200800334 A1 EA 200800334A1 EA 200800334 A EA200800334 A EA 200800334A EA 200800334 A EA200800334 A EA 200800334A EA 200800334 A1 EA200800334 A1 EA 200800334A1
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- bread
- rye
- hop
- starter
- stage
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Изобретение относится к пищевой промышленности, в частности к хлебопекарному производству, а именно, к способу производства заварных бездрожжевых ржаных и ржано-пшеничных сортов хлеба. Предложен способ приготовления хмелевой закваски для бездрожжевого хлеба, в котором закваску готовят в четыре стадии, при этом на первой стадии готовят заварку путем смешения 30-35% рецептурного количества на закваску муки обдирной ржаной и воды температурой 90-95°С с добавлением хмелевого компонента в виде сухой хмелевой композиции при соотношении муки обдирной ржаной, воды и хмелевой композиции 1:(2,0-2,5):(0,012-0,014) с последующим охлаждением заварки до 65-68°С, на второй стадии заварку осахаривают при температуре 65-68°С в течение около 20 мин, на третьей стадии готовят болтушку путем смешения оставшегося рецептурного количества на закваску муки ржаной обдирной и воды температурой 28-30°С при соотношении муки обдирной ржаной и воды около 1:(1-1,5), а на четвертой стадии смешивают осахаренную заварку и болтушку с последующим охлаждением смеси до температуры 16-18°С до получения хмелевой закваски влажностью 80-82% и кислотностью 6-8 град, причем вторую и третью стадии проводят одновременно. Описаны также хмелевая закваска, полученная данным способом, и способ производства бездрожжевого хлеба с использованием этой закваски.The invention relates to the food industry, in particular to the bakery industry, in particular, to a method for the production of uncooked yeast rye and rye-wheat breads. A method of preparing hop yeast bread for which yeast bread is prepared in four stages is proposed. In the first stage, brewing is prepared by mixing 30-35% of the prescription amount of starter rye flour and water at a temperature of 90-95 ° C with the addition of the hop component in as a dry hop composition with a ratio of flour of rye peeled, water and hop composition 1: (2.0-2.5) :( 0.012-0.014) followed by cooling of the brew to 65-68 ° C, in the second stage the brewing is saccharified at 65 -68 ° C for about 20 minutes In the third stage, the talker is prepared by mixing the remaining prescription quantity of sourdough rye flour and water at 28-30 ° C with the starter and rye rye flour and water ratio of about 1: (1-1.5), and in the fourth stage the saccharified tea leaves and mash are mixed the subsequent cooling of the mixture to a temperature of 16–18 ° C until a hop ferment is obtained with a humidity of 80–82% and an acidity of 6–8 degrees, with the second and third stages being carried out simultaneously. The hop starter obtained by this method and the method of producing unleavened bread using this starter are also described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EA200800334A EA013007B1 (en) | 2007-12-19 | 2007-12-19 | Method for producing hop leaven for baking nonyeasted bread, hop leaven therefor and method for baking nonyeasted bread based thereon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EA200800334A EA013007B1 (en) | 2007-12-19 | 2007-12-19 | Method for producing hop leaven for baking nonyeasted bread, hop leaven therefor and method for baking nonyeasted bread based thereon |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EA200800334A1 true EA200800334A1 (en) | 2009-06-30 |
| EA013007B1 EA013007B1 (en) | 2010-02-26 |
Family
ID=40933245
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EA200800334A EA013007B1 (en) | 2007-12-19 | 2007-12-19 | Method for producing hop leaven for baking nonyeasted bread, hop leaven therefor and method for baking nonyeasted bread based thereon |
Country Status (1)
| Country | Link |
|---|---|
| EA (1) | EA013007B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115119865A (en) * | 2022-07-06 | 2022-09-30 | 丹香食品科技有限公司 | Bread formula containing hops and processing technology thereof |
| RU2802232C1 (en) * | 2022-10-31 | 2023-08-23 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Юго-Западный государственный университет" (ЮЗГУ) | Whole-grain wheat bread on hop sourdough and method for its preparation |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2758306C1 (en) * | 2020-12-16 | 2021-10-28 | Дмитрий Петрович Беспалов | Method for making yeast-free bread |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047063C (en) * | 1993-05-31 | 1999-12-08 | 秋林公司食品厂 | Method for preparing big bread |
| RU2044488C1 (en) * | 1993-07-21 | 1995-09-27 | Виктор Николаевич Касьяненко | Method for production of liquid ferment for preparing bread |
| RU2134972C1 (en) * | 1997-12-10 | 1999-08-27 | Гудков Дмитрий Вячеславович | Method of producing bread "bogorodsky" |
| RU2266651C1 (en) * | 2004-04-20 | 2005-12-27 | Закрытое акционерное общество "Первый хлебозавод" | Method for production of fluid culture for bread baking |
| UA19087U (en) * | 2006-05-25 | 2006-12-15 | Vitalii Vasyliovyc Malynovskyi | Process for hop baking product production |
-
2007
- 2007-12-19 EA EA200800334A patent/EA013007B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115119865A (en) * | 2022-07-06 | 2022-09-30 | 丹香食品科技有限公司 | Bread formula containing hops and processing technology thereof |
| RU2802232C1 (en) * | 2022-10-31 | 2023-08-23 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Юго-Западный государственный университет" (ЮЗГУ) | Whole-grain wheat bread on hop sourdough and method for its preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| EA013007B1 (en) | 2010-02-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s) |
Designated state(s): AM AZ KZ KG MD TJ TM |
|
| MM4A | Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s) |
Designated state(s): RU |
|
| MM4A | Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s) |
Designated state(s): BY |