MD3551F1 - Process for producing white-rye bread - Google Patents

Process for producing white-rye bread

Info

Publication number
MD3551F1
MD3551F1 MDA20070226A MD20070226A MD3551F1 MD 3551 F1 MD3551 F1 MD 3551F1 MD A20070226 A MDA20070226 A MD A20070226A MD 20070226 A MD20070226 A MD 20070226A MD 3551 F1 MD3551 F1 MD 3551F1
Authority
MD
Moldova
Prior art keywords
mayonnaise
mixing
rye
dough
flour
Prior art date
Application number
MDA20070226A
Other languages
Romanian (ro)
Other versions
MD3551G2 (en
Inventor
Svetlana Popel
Elena Draganova
Lidia Parsacova
Lidia Demcenco
Dmitrii Draganov
Original Assignee
Institutul De Tehnologii Alimentare
Firma De Producere Si Comert "Odius" Srl
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 Institutul De Tehnologii Alimentare, Firma De Producere Si Comert "Odius" Srl filed Critical Institutul De Tehnologii Alimentare
Priority to MDA20070226A priority Critical patent/MD3551G2/en
Publication of MD3551F1 publication Critical patent/MD3551F1/en
Publication of MD3551G2 publication Critical patent/MD3551G2/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Inventia se refera la industria de panificatie, si anume la un procedeu de fabricare a painii degrau si secara cu adaosuri alimentare profilactice. Procedeul, conform inventiei, include prepararea concomitenta a oparelii prin oparirea fainii degrau cu apa potabila avand temperatura de 95...97°C cu mentinere timp de 110…120 min si a maielei prealabile prin amestecarea drojdiilor, apei, fainii de secara si a aluatului dospit cu fermentarea ulterioara in decurs de 110…120 min. Dupa aceasta se pregateste maiaua finala prin amestecarea oparelii cu maiaua prealabila, faina de grau si de secara, maltul fermentat, coriandrul macinat cu fermentarea ulterioara timp de 110…120 min, iar aluatul se pregateste prin amestecarea maielei finale, fainii de grau si de secara, drojdiilor, zaharului, sarii, unui component cu continut de iod, a apei si se fermenteaza pana la aciditatea de 4,9 … 5,6°H. Aluatul obtinut se divizeaza, selasa sa dospeasca si se coace. Rezultatul inventiei este obtinerea painii cu aciditate joasa, miez elastic cu pori mici, cu continut sporit de substante biologic active si cu termen de pastrare majorat. The invention relates to the bakery industry, namely to a process for making black bread and rye with prophylactic food additives. The process, according to the invention, includes the concomitant preparation of the scald by scalding the flour gradually with drinking water having a temperature of 95 ... 97 ° C with maintenance for 110… 120 min and the preliminary mayonnaise by mixing yeasts, water, rye flour and leavened dough with subsequent fermentation within 110… 120 min. After this, the final mayonnaise is prepared by mixing the mayonnaise with the previous mayonnaise, wheat and rye flour, fermented malt, ground coriander with subsequent fermentation for 110… 120 min, and the dough is prepared by mixing the final mayonnaise, wheat and rye flour. , yeast, sugar, salt, a component with iodine content, water and fermented to an acidity of 4.9… 5.6 ° H. The obtained dough is divided, the sieve to leaven and bake. The result of the invention is to obtain bread with low acidity, elastic core with small pores, with increased content of biologically active substances and with increased shelf life.

MDA20070226A 2007-08-15 2007-08-15 Process for producing wheat-rye bread MD3551G2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MDA20070226A MD3551G2 (en) 2007-08-15 2007-08-15 Process for producing wheat-rye bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MDA20070226A MD3551G2 (en) 2007-08-15 2007-08-15 Process for producing wheat-rye bread

Publications (2)

Publication Number Publication Date
MD3551F1 true MD3551F1 (en) 2008-04-30
MD3551G2 MD3551G2 (en) 2008-11-30

Family

ID=39365450

Family Applications (1)

Application Number Title Priority Date Filing Date
MDA20070226A MD3551G2 (en) 2007-08-15 2007-08-15 Process for producing wheat-rye bread

Country Status (1)

Country Link
MD (1) MD3551G2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD1117Z (en) * 2016-05-30 2017-09-30 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for producing functional bread enriched with dietary fibers

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2048105C1 (en) * 1994-05-06 1995-11-20 Общество с ограниченной ответственностью Фирма "Инпром Ко. Лтд." Method for baking of wheat-rye bread "monastyrsky"
MD911C2 (en) * 1997-08-15 2000-10-31 S.A. "Treidona" Process for bread production
RU2262853C2 (en) * 2002-03-26 2005-10-27 Открытое акционерное общество "Уфимский хлебозавод № 7" Method for preparing of "kalininsky" bread with wheat grits
RU2266652C1 (en) * 2004-06-03 2005-12-27 Кубанский государственный технологический университет Bakery article from triticale wholemeal flour

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD1117Z (en) * 2016-05-30 2017-09-30 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for producing functional bread enriched with dietary fibers

Also Published As

Publication number Publication date
MD3551G2 (en) 2008-11-30

Similar Documents

Publication Publication Date Title
HRP20130211T1 (en) Process of microbic biotechnology for completely degrading gluten in flours
WO2012127215A3 (en) Gluten- free composition for bakery
MD3551F1 (en) Process for producing white-rye bread
EP2548442A1 (en) Method of producing gluten-free bread with transglutaminase
US20200236951A1 (en) Bread-making improver comprising microorganisms
RU2407290C2 (en) Panned loaf
RU2007115078A (en) METHOD FOR PREPARING Rye-Millet Bread "KOMBAT"
RU2582336C2 (en) Method for producing rye-wheat bread with introduction of pumpkin seeds flour
RU2410874C1 (en) Method for preparation of leaven used for bread production
MX2012001984A (en) Fermented bakery dough tolerant to proofing.
RU2011154460A (en) METHOD FOR PRODUCING RYE BREAD WITH BUCKWHEAT FLOUR
RU2015146249A (en) Method for the production of rye bread "Russian new"
RU2009112274A (en) METHOD FOR PRODUCING BREAD FROM WHEAT FLOUR
RU2734923C1 (en) Method of malt wheat bread production
TW201818826A (en) Sourdough, method for making a sourdough and method for making a bread
KR20170139790A (en) Rye kinds of dough fermentation using manufacturing methods and noodles or breads made using this
RU2258370C1 (en) Method for preparing of bread "partos"
EA199800697A2 (en) COMPOSITION FOR PREPARATION OF BREAD AND METHOD OF MANUFACTURE OF BREAD
UA48212U (en) Method for making bread with lowered protein content
MD1730Y (en) Composition for obtaining gluten-free soryz flour bread and process for preparing thereof
RU2011108778A (en) METHOD FOR PRODUCING BREAD FROM MIXTURE OF RYE AND WHEAT FLOUR
MD1728Y (en) Composition for producing gluten-free bread with the addition of elderberry pulp and process for preparing thereof
RU2018100790A (en) Method for the production of tin rye-wheat bread with amaranth improver
RU2514417C2 (en) Bread preparation method (versions)
WO2013111067A1 (en) A method for preparing a baking food product

Legal Events

Date Code Title Description
FG4A Patent for invention issued
KA4A Patent for invention lapsed due to non-payment of fees (with right of restoration)
MM4A Patent for invention definitely lapsed due to non-payment of fees