RU2006125559A - METHOD FOR PRODUCING BREWED RYE-WHEAT BREAD - Google Patents

METHOD FOR PRODUCING BREWED RYE-WHEAT BREAD Download PDF

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Publication number
RU2006125559A
RU2006125559A RU2006125559/13A RU2006125559A RU2006125559A RU 2006125559 A RU2006125559 A RU 2006125559A RU 2006125559/13 A RU2006125559/13 A RU 2006125559/13A RU 2006125559 A RU2006125559 A RU 2006125559A RU 2006125559 A RU2006125559 A RU 2006125559A
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RU
Russia
Prior art keywords
rye
wheat bread
brewed
producing brewed
extruded
Prior art date
Application number
RU2006125559/13A
Other languages
Russian (ru)
Other versions
RU2324356C2 (en
Inventor
Николай Дмитриевич Лукин (RU)
Николай Дмитриевич Лукин
Елена Михайловна Люнина (RU)
Елена Михайловна Люнина
Сергей Викторович Краус (RU)
Сергей Викторович Краус
Вера Сергеевна Иунихина (RU)
Вера Сергеевна Иунихина
Original Assignee
ГНУ Всероссийский научно-исследовательский институт крахмалопродуктов (RU)
ГНУ Всероссийский научно-исследовательский институт крахмалопродуктов
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Application filed by ГНУ Всероссийский научно-исследовательский институт крахмалопродуктов (RU), ГНУ Всероссийский научно-исследовательский институт крахмалопродуктов filed Critical ГНУ Всероссийский научно-исследовательский институт крахмалопродуктов (RU)
Priority to RU2006125559/13A priority Critical patent/RU2324356C2/en
Publication of RU2006125559A publication Critical patent/RU2006125559A/en
Application granted granted Critical
Publication of RU2324356C2 publication Critical patent/RU2324356C2/en

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Claims (1)

Способ производства заварного ржано-пшеничного хлеба, предусматривающий замес теста, брожение, разделку, формование, расстойку и выпечку, отличающийся тем, что в качестве заварки используют экструдированный ржаной солод, не требующий предварительного заваривания, и при замесе теста ингредиенты берут в следующем соотношении, мас.%:A method for the production of brewed rye-wheat bread, involving kneading dough, fermentation, cutting, molding, proofing and baking, characterized in that the extruded rye malt that does not require pre-brewing is used as a brew, and when mixing the dough, the ingredients are taken in the following ratio, wt .%: мука ржаная обдирная peeled rye flour 25,07-22,2725.07-22.27 мука пшеничная высшего сорта premium wheat flour 22,25-22,3022.25-22.30 экструдированный ржаной солод extruded rye malt 8,35-11,138.35-11.13 смесь Рогенколор rogencolor mixture 0,54-0,560.54-0.56 закваска-подкислитель Аграм светлый Agram light sourdough 0,88-0,900.88-0.90 дрожжи хлебопекарные прессованныеpressed baker's yeast 1,38-1,401.38-1.40 соль поваренная пищеваяfood salt 0,82-0,840.82-0.84 водаwater остальноеrest
RU2006125559/13A 2006-07-18 2006-07-18 Production method of cooked mixed wheat-rye bread RU2324356C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2006125559/13A RU2324356C2 (en) 2006-07-18 2006-07-18 Production method of cooked mixed wheat-rye bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2006125559/13A RU2324356C2 (en) 2006-07-18 2006-07-18 Production method of cooked mixed wheat-rye bread

Publications (2)

Publication Number Publication Date
RU2006125559A true RU2006125559A (en) 2008-01-27
RU2324356C2 RU2324356C2 (en) 2008-05-20

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Family Applications (1)

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RU2006125559/13A RU2324356C2 (en) 2006-07-18 2006-07-18 Production method of cooked mixed wheat-rye bread

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RU (1) RU2324356C2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2453116C1 (en) * 2010-12-23 2012-06-20 Людмила Петровна Пащенко "legenda" bread production method

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Publication number Publication date
RU2324356C2 (en) 2008-05-20

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

Effective date: 20080719