RU2002108464A - Method for the production of bread from rye and wheat flour - Google Patents

Method for the production of bread from rye and wheat flour

Info

Publication number
RU2002108464A
RU2002108464A RU2002108464/13A RU2002108464A RU2002108464A RU 2002108464 A RU2002108464 A RU 2002108464A RU 2002108464/13 A RU2002108464/13 A RU 2002108464/13A RU 2002108464 A RU2002108464 A RU 2002108464A RU 2002108464 A RU2002108464 A RU 2002108464A
Authority
RU
Russia
Prior art keywords
sourdough
rye
wheat flour
flour
bread
Prior art date
Application number
RU2002108464/13A
Other languages
Russian (ru)
Other versions
RU2228638C2 (en
Inventor
Светлана Яковлевна Корячкина
Наталья Александровна Березина
Original Assignee
Орловский государственный технический университет
Filing date
Publication date
Application filed by Орловский государственный технический университет filed Critical Орловский государственный технический университет
Priority to RU2002108464/13A priority Critical patent/RU2228638C2/en
Priority claimed from RU2002108464/13A external-priority patent/RU2228638C2/en
Publication of RU2002108464A publication Critical patent/RU2002108464A/en
Application granted granted Critical
Publication of RU2228638C2 publication Critical patent/RU2228638C2/en

Links

Claims (3)

1. Способ производства хлеба из смеси ржаной и пшеничной муки, предусматривающий приготовление закваски путем смешивания муки, воды и спелой закваски, созревание ее и приготовление теста путем смешивания ржаной и пшеничной муки, готовой закваски, дрожжей, воды, соли, выбраживание теста, деление его на куски, расстойку и выпечку, отличающийся тем, что при приготовлении закваски используют сахаросодержащую пасту.1. A method for the production of bread from a mixture of rye and wheat flour, which involves preparing the sourdough by mixing flour, water and ripe sourdough, ripening it and preparing the dough by mixing rye and wheat flour, ready sourdough, yeast, water, salt, fermenting the dough, dividing it into pieces, proofing and baking, characterized in that when preparing the yeast using sugar-containing paste. 2. Способ по п.1, отличающийся тем, что пасту сахарной свеклы вводят в количестве 17,5% от массы муки в закваске в густую ржаную закваску и 7,5% - в жидкую.2. The method according to claim 1, characterized in that the sugar beet paste is introduced in an amount of 17.5% by weight of flour in the sourdough into a thick rye sourdough and 7.5% in liquid. 3. Способ по п.1, отличающийся тем, что сахаросодержащую пасту из картофеля вводят в количестве 14,25% от массы муки в закваске в густую ржаную закваску и 8% - в жидкую.3. The method according to claim 1, characterized in that the sugar-containing paste from potatoes is introduced in an amount of 14.25% by weight of the flour in the sourdough in a thick rye sourdough and 8% in liquid.
RU2002108464/13A 2002-04-03 2002-04-03 Method for producing of bread from rye and wheat flour RU2228638C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002108464/13A RU2228638C2 (en) 2002-04-03 2002-04-03 Method for producing of bread from rye and wheat flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002108464/13A RU2228638C2 (en) 2002-04-03 2002-04-03 Method for producing of bread from rye and wheat flour

Publications (2)

Publication Number Publication Date
RU2002108464A true RU2002108464A (en) 2003-09-27
RU2228638C2 RU2228638C2 (en) 2004-05-20

Family

ID=32678436

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002108464/13A RU2228638C2 (en) 2002-04-03 2002-04-03 Method for producing of bread from rye and wheat flour

Country Status (1)

Country Link
RU (1) RU2228638C2 (en)

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