MD1555Z - Способ получения функционального хлеба с добавлением муки из семян льна - Google Patents
Способ получения функционального хлеба с добавлением муки из семян льна Download PDFInfo
- Publication number
- MD1555Z MD1555Z MDS20200095A MDS20200095A MD1555Z MD 1555 Z MD1555 Z MD 1555Z MD S20200095 A MDS20200095 A MD S20200095A MD S20200095 A MDS20200095 A MD S20200095A MD 1555 Z MD1555 Z MD 1555Z
- Authority
- MD
- Moldova
- Prior art keywords
- flour
- dough
- yeast
- sugar
- temperature
- Prior art date
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 56
- 235000004426 flaxseed Nutrition 0.000 title claims abstract description 29
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000008429 bread Nutrition 0.000 title claims abstract description 15
- 230000008569 process Effects 0.000 title claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 22
- 235000021307 Triticum Nutrition 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000007493 shaping process Methods 0.000 claims abstract 2
- 230000000630 rising effect Effects 0.000 claims description 4
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 7
- 235000013861 fat-free Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 19
- 239000000203 mixture Substances 0.000 description 9
- 239000000835 fiber Substances 0.000 description 8
- 230000003213 activating effect Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 235000021312 gluten Nutrition 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 230000002641 glycemic effect Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- TYQCGQRIZGCHNB-JLAZNSOCSA-N l-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(O)=C(O)C1=O TYQCGQRIZGCHNB-JLAZNSOCSA-N 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 240000006240 Linum usitatissimum Species 0.000 description 2
- 235000004431 Linum usitatissimum Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 229930013686 lignan Natural products 0.000 description 2
- 235000009408 lignans Nutrition 0.000 description 2
- 150000005692 lignans Chemical class 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000015943 Coeliac disease Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006749 inflammatory damage Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011738 major mineral Substances 0.000 description 1
- 235000011963 major mineral Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000020802 micronutrient deficiency Nutrition 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 235000020665 omega-6 fatty acid Nutrition 0.000 description 1
- 229940033080 omega-6 fatty acid Drugs 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Изобретение относится к мукомольной и хлебопекарной промышленности и может быть использовано при производстве функциональных пищевых продуктов, а именно при производстве хлебобулочных изделий, особенно хлеба с повышенным содержанием пищевых волокон путем добавления муки из семян льна.Способ получения функционального хлеба, согласно изобретению, включает приготовление теста прямым методом из пшеничной муки, обезжиренной муки из семян льна, дрожжей, сахара, соли и воды, брожение теста в течение 60 мин, его порционирование и формование, расстойку при температуре 37…40°C, относительной влажности воздуха 70… 85%, в течение 30 мин, и выпекание при температуре 180… 190°C, в течение 30…40 мин, при этом сухие компоненты взяты в следующем соотношении, в мас.%: мука пшеничная 73,5… 87,0, обезжиренная мука из семян льна с жирностью не более 5% 5,8…19,3, сахар 5,0, соль 1,3 и дрожжи 0,9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20200095A MD1555Z (ru) | 2020-08-11 | 2020-08-11 | Способ получения функционального хлеба с добавлением муки из семян льна |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20200095A MD1555Z (ru) | 2020-08-11 | 2020-08-11 | Способ получения функционального хлеба с добавлением муки из семян льна |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD1555Y MD1555Y (ru) | 2021-08-31 |
| MD1555Z true MD1555Z (ru) | 2022-03-31 |
Family
ID=77635758
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20200095A MD1555Z (ru) | 2020-08-11 | 2020-08-11 | Способ получения функционального хлеба с добавлением муки из семян льна |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD1555Z (ru) |
-
2020
- 2020-08-11 MD MDS20200095A patent/MD1555Z/ru active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| MD1555Y (ru) | 2021-08-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102507894B1 (ko) | 양배추와 마를 함유하는 발효 빵 및 그 제조방법 | |
| KR20090026853A (ko) | 두부가 함유된 기능성 식품의 반죽조성물 | |
| EP3243520B1 (en) | Algae-based food formulation, bread-making, bakery and confectionery products containing it, method for obtaining thereof and its use | |
| CN105360256A (zh) | 米糠饼干及其制备方法 | |
| KR102311702B1 (ko) | 호두식빵 제조방법 | |
| CN103229801B (zh) | 一种鸡骨苦瓜保健饼干及其制备方法 | |
| KR101429366B1 (ko) | 발효 현미를 이용한 쌀 가공식품 및 이의 제조방법 | |
| CN108064907A (zh) | 一种木耳青稞拔丝蛋糕及其制作方法 | |
| JP2023540062A (ja) | クロロフィルを含まないクロレラを用いた生麺の製造方法 | |
| MD1555Z (ru) | Способ получения функционального хлеба с добавлением муки из семян льна | |
| CN110934172A (zh) | 一种小球藻拔丝蛋糕及其制作方法 | |
| CN109197954A (zh) | 一种南瓜味杂粮苏打饼干及其制备方法 | |
| KR20190117121A (ko) | 체리즙이 첨가된 마들렌 및 이의 제조방법 | |
| CN108029946A (zh) | 一种速冻五仁水饺及其制备方法 | |
| KR20170123558A (ko) | 쌀 피자 제조방법 | |
| KR20180116871A (ko) | 파스타치오와 고구마 및 치즈 찐빵의 제조방법 | |
| KR20230047530A (ko) | 제과제빵용 반죽수 및 그의 제조방법 | |
| CN113973868A (zh) | 一种燕麦紫薯蛋糕的制作方法 | |
| RU2852276C1 (ru) | Способ приготовления овощного хлеба функционального назначения | |
| KR20220049880A (ko) | 후르츠 빵 제조방법 | |
| RU2623112C1 (ru) | Пищевая композиция для производства кекса профилактического назначения | |
| RU2831631C1 (ru) | Композиция теста для хлеба формового штучного | |
| RU2327352C2 (ru) | Способ приготовления хлебного продукта | |
| MD1605Z (ru) | Способ получения ахлоридых палочек (без соли) | |
| RU2806308C1 (ru) | Способ получения безглютенового кекса |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued |