LV11960B - MIXTURE FOR FAST PREPARATION OF RED BREAD - Google Patents

MIXTURE FOR FAST PREPARATION OF RED BREAD Download PDF

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Publication number
LV11960B
LV11960B LVP-97-175A LV970175A LV11960B LV 11960 B LV11960 B LV 11960B LV 970175 A LV970175 A LV 970175A LV 11960 B LV11960 B LV 11960B
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LV
Latvia
Prior art keywords
rye bread
mixture
bread
sugar
salt
Prior art date
Application number
LVP-97-175A
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Latvian (lv)
Other versions
LV11960A (en
Inventor
Aivars Upenieks
Inta Prokuratova
Māra BEĶERE
Egīls JUŠKA
Sarmīte JĒGERE
Andris MILGRĀVIS
Original Assignee
Aivars Upenieks
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 Aivars Upenieks filed Critical Aivars Upenieks
Priority to LVP-97-175A priority Critical patent/LV11960B/en
Priority to PCT/LV1998/000003 priority patent/WO1999015028A1/en
Publication of LV11960A publication Critical patent/LV11960A/en
Publication of LV11960B publication Critical patent/LV11960B/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to the food industry, in particular to the production of mixes suitable for the preparation of bakery products. A composition for accelerated rye bread preparing characterized in that it is based essentially on rye bread crumbs and admixture other components therewith within the dry mix weight percents set forth: rye bread crumbs 0,520-0,540, wheat flour 0,430-0,450, east 0,008-0,012, sugar 0,008-0,012, salt 0,008-0,012.

Description

MAISĪJUMS RUDZU MAIZES ĀTRAI PAGATAVOŠANAIRYE BREAD MIXTURE

Izgudrojums attiecas uz pārtikas rūpniecību, īpaši uz miltu izstrādājumu pagatavošanai nepieciešamo maisījumu ražošanu.BACKGROUND OF THE INVENTION The invention relates to the food industry, in particular to the production of mixtures for the preparation of flour products.

Gatavs maisījums satur visus nepieciešamos sausos komponentus noteiktās attiecībās, kas ļauj iegūt gatavu mīklu, tai pievienojot tikai norādīto ūdens daudzumu. Līdz šim zināmi gatavi maisījumi kēksu, cepumu, tortu pagatavošanai, kuri sastāv no kviešu miltiem, cukura, olu pulvera, sausā piena, aromātiskām vielām un ķīmiskā cepamā pulvera. Ievērojami sarežģītāki ir sausie maisījumi maizes pagatavošanai. To receptūras izstrādāšanā jānovērtē un jākontrolē to komponentu kvalitāte, no kuriem tie pagatavoti, jo no tā atkarīgs mīklas uzraudzēšanas ilgums un izceptās maizes tilpums.The finished mixture contains all the necessary dry components in a certain ratio, which allows the dough to be prepared by adding only the indicated amount of water. To date, ready-made mixtures for making cakes, cookies, cakes, consisting of wheat flour, sugar, egg powder, dry milk, aromatic substances and chemical baking powder. Bread mixes are much more complex. When making their recipe, the quality of the ingredients from which they are made must be assessed and controlled, as the duration of the dough monitoring and the volume of bread baked depend on it.

Ir zināmi gatavi maisījumi īpašu veidu un šķirņu maizes pagatavošanai, kuru sastāvā var būt un var ari nebūt sausais raugs.Ready mixes for special types and varieties of bread, whether or not containing dry yeast, are known.

Maisījumi, kuru sastāvā ir raugs, ir daudz ērtāki un ļauj saīsināt mīklas sagatavošanas procesu vairāk kā divas reizes, tomēr visi šie zināmie maizes pagatavošanas maisījumi domāti profesionālam izpildījumam ceptuvēs, kur nepieciešamas speciālas tehnoloģiskas iemaņas.Mixtures containing yeast are much more convenient and allow to shorten the dough preparation process more than twice, however, all these known bread mixes are intended for professional execution in bakeries requiring special technological skills.

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Piedāvātais izgudrojums atrisina uzdevumu, lai izveidotu maisījumu rudzu maizes ātrai pagatavošanai bez profesionālām maizes cepšanas zināšanām.The present invention solves the task of creating a mixture for the rapid preparation of rye bread without professional baking knowledge.

Šim nolūkam tiek piedāvāts maisījums ar šādiem komponentiem sekojošās attiecībās,masas %:For this purpose, a mixture is provided with the following components in the following ratios, by weight:

rudzu maizes drupatas 52,0 - 54,0 kviešu milti 43,0 - 45,0 raugs 0,8 - 1,2 cukurs 0,8 - 1,2 sāls 0,8 - 1,2rye bread crumbs 52.0 - 54.0 wheat flour 43.0 - 45.0 yeast 0.8 - 1.2 sugar 0.8 - 1.2 salt 0.8 - 1.2

Kā atšķirīgas īpatnības šinī maisījumā ir tās, ka par pamatu izmanto gatavas rudzu maizes smalkās drupatas.The distinctive features of this blend are that it is based on fine crumbs of rye bread.

Lai no šī maisījuma pagatavotu rudzu maizi, tam pietiekami pievienot tikai siltu vārītu ūdeni, iegūto mīklu atstāt rūgt 1-1,5 stundas, pēc tam maizi cept 230 - 240° temperatūrā tikai 10 minūtes.To make rye bread from this mixture, add only warm boiled water, leave the dough to ferment for 1-1.5 hours, then bake at 230-240 ° for only 10 minutes.

Rudzu maizes ātrās pagatavošanas maisījumam ņem rudzu maizes smalkās drupatas 00,9 - 2,0mm ar 7,5% mitrumu, izsijātus kviešu miltus, sausu, sasmalcinātu, granulētu raugu, izsijātu cukuru un sāli. Visus komponentus dozē un ievieto maisītājā, sajauc un pēc tam iegūto maisījumu fasē .For the rye bread instant mixture, take rye bread fine crumbs 00.9 - 2.0mm with 7.5% moisture, sifted wheat flour, dry, crushed, granulated yeast, sifted sugar and salt. All components are dosed and placed in a mixer, mixed and then packaged.

1. p i e m ē r s. Uz 100 kg maisījuma rudzu maizes ātrai pagatavošanai ņem 52 kg rudzu maizes drupatas, 45 kg augstākā labuma kviešu miltus, 12 kg sauso raugu, 10 kg cukura, 8 kg sāli. Raugu, cukuru un sāli izsijā, visus komponentus maisītājā sajauc un fasē 300 g un 600 g tilpumā.1. P ur e Aim. For a quick preparation of 100 kg of rye bread, take 52 kg of rye bread crumbs, 45 kg of high quality wheat flour, 12 kg of dry yeast, 10 kg of sugar, 8 kg of salt. Yeast, sugar and salt are sifted, all components are mixed and packed in a 300 g and 600 g volume.

2. p i e m ē r s. Uz 100 kg maisījuma rudzu maizes ātrai pagatavošanai ņem 54 kg rudzu maizes drupatas, 43 kg augstākā labuma kviešu miltus, 8 kg sauso raugu, 10 kg cukura, 12 kg sāli. Tālāk kā 1.piemērā.P a r e 2. For a quick preparation of 100 kg of rye bread, take 54 kg of rye bread crumbs, 43 kg of high quality wheat flour, 8 kg of dry yeast, 10 kg of sugar, 12 kg of salt. Next as in Example 1.

3. p i e m ē r s. Uz 100 kg maisījuma rudzu maizes ātrai pagatavošanai ņem 53 kg rudzu maizes drupatas, 44 kg augstākā labuma kviešu miltus, 10 kg sauso raugu, 12 kg cukura, 8 kg sāli. Tālāk kā 1. piemērā.3. Purpose. For a quick preparation of 100 kg of rye bread, take 53 kg of rye bread crumbs, 44 kg of high quality wheat flour, 10 kg of dry yeast, 12 kg of sugar, 8 kg of salt. As in Example 1 below.

Piedāvātā maisījuma tehniskās un ekonomiskās priekšrocības ir iespēja pagatavot rudzu maizi īsā laikā, t.i., 1,5 stundā bez speciālām zināšanām maizes cepšanas tehnoloģijā, lai gan parasti rudzu maizes pagatavošanas sarežģītajā procesā tiek patērētas 12-24 stundas. Tas viss ļauj izmantot gatavo maisījumu kā mājas apstākļos, tā ari sortimenta paplašināšanai kafejnīcās, bistro, restorānos.The technical and economic advantages of the proposed blend are the ability to make rye bread in a short time, i.e. 1.5 hours, without any special knowledge of bread baking technology, although the complex process of making rye bread typically consumes 12-24 hours. All this makes it possible to use the finished mixture both at home and in extending the assortment in cafes, bistros and restaurants.

Piedāvātā izgudrojuma priekšrocības ir ari maisījuma pagatavošanas vienkāršība, izmantojot parastus komponentus un tradicionālas pārtikas koncentrātu ražošanas iekārtas, kas ļauj pagatavot šādu maisījumu mazos uzņēmumos.Another advantage of the present invention is the simplicity of the preparation of the mixture using conventional components and traditional food concentrate production equipment, which allows to prepare such a mixture in small enterprises.

Claims (1)

1. Maisījums rudzu maizes ātrai pagatavošanai, kurš sastāv no nepieciešamās attiecībās dozētiem miltiem, rauga, sāls, cukura, atšķiras ar to, ka maisījuma pamatu veido rudzu maizes drupatas ar citiem komponentiem sekojošās attiecībās, masas %:1. A mixture for the rapid preparation of rye bread, consisting of the required proportions of flour, yeast, salt, sugar, characterized in that the mixture is based on rye bread crumbs with other components in the following proportions, by weight: rudzu maizes drupatas 52,0 - 54,0 kviešu milti raugs cukurs sālsrye bread crumbs 52.0 - 54.0 wheat flour yeast sugar salt 43,0 - 45,0 0,8 - 1,2 0,8 - 1,2 0,8 - 1,243.0 - 45.0 0.8 - 1.2 0.8 - 1.2 0.8 - 1.2
LVP-97-175A 1997-09-23 1997-09-23 MIXTURE FOR FAST PREPARATION OF RED BREAD LV11960B (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
LVP-97-175A LV11960B (en) 1997-09-23 1997-09-23 MIXTURE FOR FAST PREPARATION OF RED BREAD
PCT/LV1998/000003 WO1999015028A1 (en) 1997-09-23 1998-01-15 Composition for accelerated rye bread preparing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
LVP-97-175A LV11960B (en) 1997-09-23 1997-09-23 MIXTURE FOR FAST PREPARATION OF RED BREAD

Publications (2)

Publication Number Publication Date
LV11960A LV11960A (en) 1998-02-20
LV11960B true LV11960B (en) 1998-04-20

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WO (1) WO1999015028A1 (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10113260B4 (en) * 2001-03-16 2005-10-20 Siemens Ag Synchronous, clocked communication system with relative clock and method for constructing such a system
AT513689B1 (en) * 2012-12-11 2016-05-15 Anton Haubenberger Method for producing a frozen crisp
RU2595153C1 (en) * 2015-04-03 2016-08-20 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method for production of rye-wheat bread with enhanced food value

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB680447A (en) * 1949-10-03 1952-10-08 Donald Alec Battiste Bread products and process for the production thereof

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WO1999015028A1 (en) 1999-04-01
LV11960A (en) 1998-02-20

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