RU2003120492A - METHOD FOR PRODUCING SUGAR BAKERY PRODUCTS - Google Patents

METHOD FOR PRODUCING SUGAR BAKERY PRODUCTS Download PDF

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Publication number
RU2003120492A
RU2003120492A RU2003120492/13A RU2003120492A RU2003120492A RU 2003120492 A RU2003120492 A RU 2003120492A RU 2003120492/13 A RU2003120492/13 A RU 2003120492/13A RU 2003120492 A RU2003120492 A RU 2003120492A RU 2003120492 A RU2003120492 A RU 2003120492A
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RU
Russia
Prior art keywords
water
proofing
blanks
sugar
bakery products
Prior art date
Application number
RU2003120492/13A
Other languages
Russian (ru)
Other versions
RU2287280C2 (en
Inventor
Сергей Анатольевич Щигорев (RU)
Сергей Анатольевич Щигорев
Original Assignee
Сергей Анатольевич Щигорев (RU)
Сергей Анатольевич Щигорев
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Application filed by Сергей Анатольевич Щигорев (RU), Сергей Анатольевич Щигорев filed Critical Сергей Анатольевич Щигорев (RU)
Priority to RU2003120492/13A priority Critical patent/RU2287280C2/en
Publication of RU2003120492A publication Critical patent/RU2003120492A/en
Application granted granted Critical
Publication of RU2287280C2 publication Critical patent/RU2287280C2/en

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Claims (1)

Способ производства сухарных хлебобулочных изделий, предусматривающий замес теста из пшеничной муки, дрожжей, соли, сахаросодержащего продукта, жирового сырья, воды и других компонентов, предусмотренных рецептурой, выдержку полученной смеси, разделку, расстойку заготовок, обработку яичным продуктом, выпечку и охлаждение готовых изделий, отличающийся тем, что в качестве воды содержит активированную положительно заряженную воду с рН 8,2, в которую вводят пальмовое масло и дополнительно в качестве поверхностно-активного вещества и сахаросодержащего продукта вводят экстракт солодкового корня и сладин 200К, замес теста производят в течение 20 мин безопарно, разделку заготовок производят под давлением 0,5-0,6 МПа через матрицы с внутренним проходным диаметром каждой к ее длине равным 1:(6-7), с последующей безопорной их резкой под матрицей с соотношением диаметра к высоте равным 1:(1,2-2), расстойку производят в течение 50 мин при Т=40°С после чего опрыскивают раствором 1:10 яичного порошка в активированной воде.A method for the production of cracked bakery products, comprising kneading dough from wheat flour, yeast, salt, a sugar-containing product, fatty raw materials, water and other components provided for in the recipe, holding the resulting mixture, cutting, proofing blanks, processing with an egg product, baking and cooling the finished products, characterized in that, as water, it contains activated positively charged water with a pH of 8.2, into which palm oil is added and additionally as a surfactant and sugar of the containing product, licorice root extract and slavin 200K are introduced, the dough is kneaded for 20 minutes without a pair, the blanks are cut under pressure of 0.5-0.6 MPa through matrices with an inner diameter of each to its length equal to 1: (6-7) , followed by their abrupt cutting under the matrix with a diameter to height ratio of 1: (1.2-2), the proofing is carried out for 50 minutes at T = 40 ° C and then sprayed with a 1:10 solution of egg powder in activated water.
RU2003120492/13A 2003-07-04 2003-07-04 Method for manufacturing rusk-type bakery products RU2287280C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2003120492/13A RU2287280C2 (en) 2003-07-04 2003-07-04 Method for manufacturing rusk-type bakery products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2003120492/13A RU2287280C2 (en) 2003-07-04 2003-07-04 Method for manufacturing rusk-type bakery products

Publications (2)

Publication Number Publication Date
RU2003120492A true RU2003120492A (en) 2005-01-27
RU2287280C2 RU2287280C2 (en) 2006-11-20

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ID=35138330

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2003120492/13A RU2287280C2 (en) 2003-07-04 2003-07-04 Method for manufacturing rusk-type bakery products

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RU (1) RU2287280C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2654790C2 (en) * 2016-11-02 2018-05-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method for production of rusks with enhanced nutritive value
RU2685150C1 (en) * 2018-03-02 2019-04-16 Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" (ФГБОУ ВО Омский ГАУ) Method of manufacturing drink from whey

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Publication number Publication date
RU2287280C2 (en) 2006-11-20

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Legal Events

Date Code Title Description
FA92 Acknowledgement of application withdrawn (lack of supplementary materials submitted)

Effective date: 20050124

FZ9A Application not withdrawn (correction of the notice of withdrawal)

Effective date: 20051220

MM4A The patent is invalid due to non-payment of fees

Effective date: 20080705