MD3551F1 - Process for producing white-rye bread - Google Patents
Process for producing white-rye breadInfo
- 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
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.
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)
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)
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 |
-
2007
- 2007-08-15 MD MDA20070226A patent/MD3551G2/en not_active IP Right Cessation
Cited By (1)
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 |