RU2008128784A

RU2008128784A - COMPOSITION FOR PRODUCING BAKERY PRODUCTS

Info

Publication number: RU2008128784A
Application number: RU2008128784/13A
Authority: RU
Inventors: Мислах Касимович Шайхутдинов (RU); Мислах Касимович Шайхутдинов; Гульнара Мислаховна Шабалина (RU); Гульнара Мислаховна Шабалина
Original assignee: Мислах Касимович Шайхутдинов (RU); Мислах Касимович Шайхутдинов
Priority date: 2008-07-14
Filing date: 2008-07-14
Publication date: 2010-01-20
Also published as: RU2399210C2

Abstract

1. Композиция для получения хлебобулочных изделий, содержащая проросшее зерно, соль, воду, муку ржаную, дрожжи хлебопекарные, растительное масло, отличающаяся тем, что компоненты содержатся в следующем соотношении, мас.%: ! Мука ржаная сеяная27-37Проросшая измельченная пшеница32-42Дрожжи прессованные1,5-2,5Соль1,5-2,5Масло растительное6-10Вода15-25 ! 2. Композиция для получения хлебобулочных изделий по 1, отличающаяся тем, что дополнительно введен изюм, а компоненты содержатся в следующем соотношении, мас.%: ! Мука ржаная сеяная23-33Проросшая измельченная пшеница28-38Изюм10Дрожжи прессованные1,5-2,5Соль1,0-1,50Масло растительное6-10Вода13-23 ! 3. Композиция для получения хлебобулочных изделий по 1, отличающаяся тем, что дополнительно введен кунжут, а компоненты содержатся в следующем соотношении, мас.%: ! Мука ржаная сеяная25-35Проросшая измельченная пшеница30-40Кунжут3-5Дрожжи прессованные1,5-2,5Соль1,0-1,5Масло растительное6-10Вода15-25 ! 4. Композиция для получения хлебобулочных изделий по 1, отличающаяся тем, что дополнительно введен мед, а компоненты содержатся в следующем соотношении, мас.%: ! Мука ржаная сеяная24-34Проросшая измельченная пшеница29-39Мед6-12Дрожжи прессованные1,5-2,5Соль1,0-1,5Масло растительное5-9Вода13-23 ! 5. Композиция для получения хлебобулочных изделий по 1, отличающаяся тем, что дополнительно введен мед и изюм, а компоненты содержатся в следующем соотношении, мас.%: ! Мука ржаная сеяная21-31Проросшая измельченная пшеница26-36Мед6-12Изюм7-13Дрожжи прессованные1,5-2,5Соль1,0-1,5Масло растительное5-9Вода10-18 ! 6. Композиция для получения хлебобулочных изделий по 1, отличающаяся тем, что дополнительно введен имбирь, а компоненты содержатся в следующем соотно�1. Composition for producing bakery products containing sprouted grain, salt, water, rye flour, baker's yeast, vegetable oil, characterized in that the components are contained in the following ratio, wt.%:! Seeded rye flour 27-37 Sprouted crushed wheat 32-42 Pressed yeast 1,5-2,5 Salt 1,5-2,5 Vegetable oil 6-10 Water 15-25! 2. The composition for producing bakery products according to claim 1, characterized in that raisins are additionally introduced, and the components are contained in the following ratio, wt.%:! Seeded rye flour 23-33 Sprouted crushed wheat 28-38 Raisin 10 Pressed yeast 1,5-2,5 Salt 1,0-1,50 Vegetable oil 6-10 Water 13-23! 3. The composition for producing bakery products according to claim 1, characterized in that sesame is additionally introduced, and the components are contained in the following ratio, wt.%:! Seeded rye flour 25-35 Sprouted crushed wheat 30-40 Sesame 3-5 Pressed yeast 1,5-2,5 Salt 1,0-1,5 Vegetable oil 6-10 Water 15-25! 4. The composition for producing bakery products according to 1, characterized in that honey is additionally introduced, and the components are contained in the following ratio, wt.%:! Seeded rye flour 24-34 Sprouted crushed wheat 29-39 Honey 6-12 Pressed yeast 1,5-2,5 Salt 1,0-1,5 Vegetable oil 5-9 Water 13-23! 5. The composition for producing bakery products according to claim 1, characterized in that honey and raisins are additionally introduced, and the components are contained in the following ratio, wt.%:! Seeded rye flour 21-31 Sprouted crushed wheat 26-36 Honey 6-12 Raisins 7-13 Pressed yeast 1.5-2.5 Salt 1.0-1.5 Vegetable oil 5-9 Water 10-18! 6. The composition for producing bakery products according to claim 1, characterized in that ginger is additionally introduced, and the components are contained in the following

Claims

1. A composition for producing bakery products containing sprouted grain, salt, water, rye flour, baker's yeast, vegetable oil, characterized in that the components are contained in the following ratio, wt.%:

Seeded rye flour 27-37 Sprouted Shredded Wheat 32-42 Pressed yeast 1.5-2.5 Salt 1.5-2.5 Vegetable oil 6-10 Water 15-25

2. The composition for producing bakery products according to claim 1, characterized in that raisins are additionally introduced, and the components are contained in the following ratio, wt.%:

Seeded rye flour 23-33 Sprouted Shredded Wheat 28-38 Raisins 10 Pressed yeast 1.5-2.5 Salt 1.0-1.50 Vegetable oil 6-10 Water 13-23

3. The composition for producing bakery products according to claim 1, characterized in that sesame is additionally introduced, and the components are contained in the following ratio, wt.%:

Seeded rye flour 25-35 Sprouted Shredded Wheat 30-40 Sesame 3-5 Pressed yeast 1.5-2.5 Salt 1.0-1.5 Vegetable oil 6-10 Water 15-25

4. The composition for producing bakery products according to 1, characterized in that honey is additionally introduced, and the components are contained in the following ratio, wt.%:

Seeded rye flour 24-34 Sprouted Shredded Wheat 29-39 Honey 6-12 Pressed yeast 1.5-2.5 Salt 1.0-1.5 Vegetable oil 5-9 Water 13-23

5. The composition for producing bakery products according to claim 1, characterized in that honey and raisins are additionally introduced, and the components are contained in the following ratio, wt.%:

Seeded rye flour 21-31 Sprouted Shredded Wheat 26-36 Honey 6-12 Raisins 7-13 Pressed yeast 1.5-2.5 Salt 1.0-1.5 Vegetable oil 5-9 Water 10-18

6. The composition for producing bakery products according to claim 1, characterized in that ginger is additionally introduced, and the components are contained in the following ratio, wt.%:

Seeded rye flour 26-36 Sprouted Shredded Wheat 31-41 Ginger 2.0-4.0 Pressed yeast 1.5-2.5 Salt 1.0-1.5 Vegetable oil 6-10 Water 15-25

7. The composition for producing bakery products according to claim 1, characterized in that ginger and raisins are additionally introduced, and the components are contained in the following ratio, wt.%:

Seeded rye flour 22-32 Sprouted Shredded Wheat 27-37 Ginger 2.0-4.0 Raisins 7-13 Pressed yeast 1.5-2.5 Salt 1.0-1.5 Vegetable oil 6-10 Water 13-23

8. The composition for producing bakery products according to claim 1, characterized in that sesame and honey are additionally introduced, and the components are contained in the following ratio, wt.%:

Seeded rye flour 22-32 Sprouted Shredded Wheat 27-37 Sesame 3.0-5.0 Honey 6.0-12 Pressed yeast 1.5-2.5 Salt 1.0-1.5 Vegetable oil 5-9 Water 13-23

9. The composition for producing bakery products according to claim 1, characterized in that sesame and raisins are additionally introduced, and the components are contained in the following ratio, wt.%:

Seeded rye flour 21-31 Sprouted Shredded Wheat 26-36 Sesame 3.0-5.0 Raisins 7.0-13 Pressed yeast 21.5-2.5 Salt 1.0-1.5 Vegetable oil 6-10 Water 13-23

10. The composition for producing bakery products according to claim 1, characterized in that pine nuts are additionally introduced, and the components are contained in the following ratio, wt.%:

Seeded rye flour 22-32 Sprouted Shredded Wheat 27-37 Pine nuts 8.0-12 Pressed yeast 1.5-2.5 Salt 1.0-1.5 Vegetable oil 6-10 Water 15-25