RU2002107783A - METHOD FOR PREPARING BAKED BREAD - Google Patents

METHOD FOR PREPARING BAKED BREAD

Info

Publication number
RU2002107783A
RU2002107783A RU2002107783/13A RU2002107783A RU2002107783A RU 2002107783 A RU2002107783 A RU 2002107783A RU 2002107783/13 A RU2002107783/13 A RU 2002107783/13A RU 2002107783 A RU2002107783 A RU 2002107783A RU 2002107783 A RU2002107783 A RU 2002107783A
Authority
RU
Russia
Prior art keywords
dough
flour
rye
sourdough
seeded
Prior art date
Application number
RU2002107783/13A
Other languages
Russian (ru)
Other versions
RU2257083C2 (en
Inventor
Наталия Викторовна Крестьянинова
Наталья Егоровна Хаванова
Original Assignee
Открытое акционерное общество "Уфимский хлебозавод № 7"
Filing date
Publication date
Application filed by Открытое акционерное общество "Уфимский хлебозавод № 7" filed Critical Открытое акционерное общество "Уфимский хлебозавод № 7"
Priority to RU2002107783/63A priority Critical patent/RU2257083C2/en
Priority claimed from RU2002107783/63A external-priority patent/RU2257083C2/en
Publication of RU2002107783A publication Critical patent/RU2002107783A/en
Application granted granted Critical
Publication of RU2257083C2 publication Critical patent/RU2257083C2/en

Links

Claims (3)

1. Способ приготовления хлеба “Пеклеванный”, включающий последовательное приготовление закваски с применением ржаной обдирной муки и концентрированной молочнокислой закваски, опары с применением ржаной муки, теста с применением пшеничной муки, разделку, расстойку и выпечку хлеба, отличающийся тем, что в тесто вводят дополнительно ржаную муку, причем влажность опары и теста поддерживают не более 49,5%.1. The method of preparation of “Peklevanny” bread, including the sequential preparation of sourdough using peeled rye flour and concentrated lactic acid sourdough, dough using rye flour, dough using wheat flour, cutting, proofing and baking bread, characterized in that the dough is additionally introduced rye flour, and the humidity of the dough and dough support no more than 49.5%. 2. Способ по п.1, отличающийся тем, что в качестве ржаной муки применяют ржаную сеяную муку, а в качестве пшеничной муки - пшеничную муку высшего сорта.2. The method according to claim 1, characterized in that rye seeded flour is used as rye flour, and premium grade wheat flour is used as wheat flour. 3. Способ по 2, отличающийся тем, что закваску используют в количестве 10-20 кг на 100 кг муки; в том числе ржаная обдирная в закваске - 5 кг, ржаная сеяная в опаре - 55 кг, ржаная сеяная в тесте - 20 кг, пшеничная высшего сорта в тесте - 20 кг.3. The method according to 2, characterized in that the sourdough is used in an amount of 10-20 kg per 100 kg of flour; including peeled rye in sourdough - 5 kg, seeded rye in dough - 55 kg, seeded rye in dough - 20 kg, premium wheat in dough - 20 kg.
RU2002107783/63A 2002-03-26 2002-03-26 Method for preparing of bread from fine-rye flour RU2257083C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002107783/63A RU2257083C2 (en) 2002-03-26 2002-03-26 Method for preparing of bread from fine-rye flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002107783/63A RU2257083C2 (en) 2002-03-26 2002-03-26 Method for preparing of bread from fine-rye flour

Publications (2)

Publication Number Publication Date
RU2002107783A true RU2002107783A (en) 2003-09-27
RU2257083C2 RU2257083C2 (en) 2005-07-27

Family

ID=35843677

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002107783/63A RU2257083C2 (en) 2002-03-26 2002-03-26 Method for preparing of bread from fine-rye flour

Country Status (1)

Country Link
RU (1) RU2257083C2 (en)

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