RU2009101535A - METHOD FOR PREPARING DIET BREAD - Google Patents
METHOD FOR PREPARING DIET BREAD Download PDFInfo
- Publication number
- RU2009101535A RU2009101535A RU2009101535/13A RU2009101535A RU2009101535A RU 2009101535 A RU2009101535 A RU 2009101535A RU 2009101535/13 A RU2009101535/13 A RU 2009101535/13A RU 2009101535 A RU2009101535 A RU 2009101535A RU 2009101535 A RU2009101535 A RU 2009101535A
- Authority
- RU
- Russia
- Prior art keywords
- dough
- flour
- drinking water
- mixing
- yeast suspension
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract 7
- 235000008429 bread Nutrition 0.000 title claims abstract 3
- 235000005911 diet Nutrition 0.000 title claims abstract 3
- 230000037213 diet Effects 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract 25
- 239000003651 drinking water Substances 0.000 claims abstract 15
- 235000020188 drinking water Nutrition 0.000 claims abstract 15
- 241000209140 Triticum Species 0.000 claims abstract 9
- 235000021307 Triticum Nutrition 0.000 claims abstract 9
- 238000002156 mixing Methods 0.000 claims abstract 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract 8
- 239000000725 suspension Substances 0.000 claims abstract 8
- 238000002360 preparation method Methods 0.000 claims abstract 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract 4
- 238000000855 fermentation Methods 0.000 claims abstract 4
- 230000004151 fermentation Effects 0.000 claims abstract 4
- 239000011780 sodium chloride Substances 0.000 claims abstract 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract 2
- 244000269722 Thea sinensis Species 0.000 claims abstract 2
- 238000001816 cooling Methods 0.000 claims abstract 2
- 230000000378 dietary effect Effects 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims abstract 2
- 239000002994 raw material Substances 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
1. Способ приготовления диетического хлеба, включающий стадии приготовления опары из части муки, дрожжевой суспензии и воды питьевой, ее брожения, получения теста путем смешивания опары и остального сырья с оставшейся частью муки, брожения теста, разделки, расстойки и выпечки тестовых заготовок, отличающийся тем, что для приготовления опары используют, на 100 кг муки в тесте, 30÷70 кг овсяной муки, 3÷5 кг ржаного ферментированного солода, дрожжевую суспензию и воду питьевую в количестве, необходимом для получения опары с влажностью не менее 50%, опару подвергают брожению в течение 70÷90 мин, тесто получают путем смешивания опары, 2 кг соли поваренной пищевой, 1÷5 кг сахара-песка и воды питьевой с оставшимися 65÷25 кг пшеничной муки первого или высшего сорта и подвергают брожению в течение 20÷40 мин, причем влажность теста поддерживают в пределах 47÷52% в зависимости от массовой доли в нем овсяной муки и сорта пшеничной муки. ! 2. Способ по п.1, отличающийся тем, что для приготовления опары используют, на 100 кг муки в тесте, 30÷60 кг овсяной муки, 10÷15 кг ржаной обдирной муки, дрожжевую суспензию и воду питьевую, а тесто получают путем смешивания опары, 2 кг соли поваренной пищевой, 1÷5 кг сахара-песка и воды питьевой с оставшимися 60÷25 кг пшеничной муки первого или высшего сорта. ! 3. Способ по п.1, отличающийся тем, что для приготовления опары используют, на 100 кг муки в тесте, 30 кг овсяной муки в виде заварки, полученной путем смешивания овсяной муки и воды питьевой с температурой 90÷95°C в соотношении (1:2)÷(1:2,5) и охлаждения полученной смеси, 10÷20 кг пшеничной муки первого или высшего сорта, дрожжевую суспензию и воду питьевую, а тесто получают путем 1. A method of preparing dietary bread, comprising the steps of preparing a dough from a portion of flour, yeast suspension and drinking water, fermenting it, making dough by mixing dough and other raw materials with the rest of the flour, fermenting dough, cutting, proofing and baking dough pieces, characterized in that for the preparation of dough use, per 100 kg of flour in the dough, 30 ÷ 70 kg of oat flour, 3 ÷ 5 kg of rye fermented malt, yeast suspension and drinking water in the amount necessary to obtain dough with a humidity of at least 50%, about steam is subjected to fermentation for 70 ÷ 90 min, the dough is obtained by mixing dough, 2 kg of common salt, 1 ÷ 5 kg of granulated sugar and drinking water with the remaining 65 ÷ 25 kg of wheat flour of the first or highest grade and subjected to fermentation for 20 ÷ 40 min, and the humidity of the dough is maintained within 47 ÷ 52% depending on the mass fraction of oatmeal and wheat flour in it. ! 2. The method according to claim 1, characterized in that for the preparation of the dough, for 100 kg of flour in the dough, 30 ÷ 60 kg of oat flour, 10 ÷ 15 kg of peeled rye flour, yeast suspension and drinking water are used, and the dough is obtained by mixing dough, 2 kg of table salt, 1 ÷ 5 kg of granulated sugar and drinking water with the remaining 60 ÷ 25 kg of wheat flour of the first or higher grade. ! 3. The method according to claim 1, characterized in that for the preparation of the dough, 100 kg of flour in the dough, 30 kg of oatmeal in the form of tea leaves obtained by mixing oatmeal and drinking water with a temperature of 90 ÷ 95 ° C in the ratio ( 1: 2) ÷ (1: 2.5) and cooling the resulting mixture, 10 ÷ 20 kg of wheat flour of the first or highest grade, yeast suspension and drinking water, and the dough is obtained by
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2009101535/13A RU2414132C2 (en) | 2009-01-19 | 2009-01-19 | Dietary bread production method (versions) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2009101535/13A RU2414132C2 (en) | 2009-01-19 | 2009-01-19 | Dietary bread production method (versions) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2009101535A true RU2009101535A (en) | 2010-07-27 |
| RU2414132C2 RU2414132C2 (en) | 2011-03-20 |
Family
ID=42697702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2009101535/13A RU2414132C2 (en) | 2009-01-19 | 2009-01-19 | Dietary bread production method (versions) |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2414132C2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115363074A (en) * | 2022-09-27 | 2022-11-22 | 上海馥松食品有限公司 | Low-sugar low-fat bread and preparation method thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2520980C2 (en) * | 2012-03-22 | 2014-06-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Московский государственный университет пищевых производств" Министерства образования и науки Российской Федерации | Method for production of cooked rye-and-oat mixed bread |
| RU2611142C1 (en) * | 2015-12-18 | 2017-02-21 | Федеральное государственное бюджетное научное учреждение "Научно-исследовательский институт питания" (ФГБНУ "НИИ питания") | Dietary bread production method |
| RU2630502C1 (en) * | 2016-11-11 | 2017-09-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method for manufacturing bakery products of reduced acidity and increased nutritional value |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU906482A1 (en) * | 1980-03-18 | 1982-02-23 | Научно-Исследовательская Лаборатория Экспериментально-Биологических Моделей Амн Ссср | Bread production method |
| RU2247501C2 (en) * | 2002-10-21 | 2005-03-10 | Закрытое акционерное общество "КЛАСЪ" | Method for producing of bread and bakery products |
| RU2292723C2 (en) * | 2005-04-18 | 2007-02-10 | Валерий Иванович Головлев | Method for preparing of farinaceous products |
-
2009
- 2009-01-19 RU RU2009101535/13A patent/RU2414132C2/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115363074A (en) * | 2022-09-27 | 2022-11-22 | 上海馥松食品有限公司 | Low-sugar low-fat bread and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2414132C2 (en) | 2011-03-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20130120 |