RU2009112274A - METHOD FOR PRODUCING BREAD FROM WHEAT FLOUR - Google Patents
METHOD FOR PRODUCING BREAD FROM WHEAT FLOUR Download PDFInfo
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- RU2009112274A RU2009112274A RU2009112274/13A RU2009112274A RU2009112274A RU 2009112274 A RU2009112274 A RU 2009112274A RU 2009112274/13 A RU2009112274/13 A RU 2009112274/13A RU 2009112274 A RU2009112274 A RU 2009112274A RU 2009112274 A RU2009112274 A RU 2009112274A
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- yeast
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Способ производства пшеничного хлеба, характеризующийся тем, что он предусматривает приготовление в разводочном цикле закваски влажностью 40-42% из пшеничной муки и воды при их соотношении по массе 1:0,5-0,7 с добавлением смеси чистых культур молочнокислых бактерий и дрожжей, взятых между собой в соотношении по объему 3,5-4,5:1, полученную закваску выдерживают в разведочном цикле при температуре 26-28°С до кислотности 7-8° и подъемной силы 15-20 мин, а в производственном цикле при температуре 18-22°С до кислотности 7-9° и подъемной силы 15-20 мин, готовую закваску влажностью 40-42%, полученную в производственном цикле, используют при замесе теста в количестве 15-22% к массе муки в тесте, после чего проводят брожение теста, разделку на тестовые заготовки, расстойку и выпечку, причем в качестве чистых культур молочнокислых бактерий используют Lactobacillus plantarum 6, Lactobacillus brevis 8, Lactobacillus brevis 27 в соотношении по объему (0,9-1,1):(0,9-1,1):(0,9-1,1), а в качестве чистых культур дрожжей - дрожжи Saccharomyces cerevisiae 90 и Saccharomyces minor 7 в соотношении по объему (0,9-1,1):(0,9-1,1). A method for the production of wheat bread, characterized in that it provides for the preparation in the batch cycle of a starter culture with a moisture content of 40-42% from wheat flour and water with a weight ratio of 1: 0.5-0.7 with the addition of a mixture of pure cultures of lactic acid bacteria and yeast, taken between each other in a volume ratio of 3.5-4.5: 1, the obtained yeast is kept in an exploratory cycle at a temperature of 26-28 ° C to an acidity of 7-8 ° and a lifting force of 15-20 minutes, and in the production cycle at a temperature 18-22 ° С to an acidity of 7-9 ° and a lifting force of 15-20 min, ready-made se humidity of 40-42% obtained in the production cycle is used when mixing dough in the amount of 15-22% by weight of flour in the dough, after which the dough is fermented, cut into dough pieces, proofing and baking, and as pure cultures of lactic acid bacteria use Lactobacillus plantarum 6, Lactobacillus brevis 8, Lactobacillus brevis 27 in the ratio by volume (0.9-1.1) :( 0.9-1.1) :( 0.9-1.1), and as pure yeast cultures - yeast Saccharomyces cerevisiae 90 and Saccharomyces minor 7 in a ratio by volume (0.9-1.1) :( 0.9-1.1).
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Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2009112274/13A RU2409033C2 (en) | 2009-04-03 | 2009-04-03 | Method for production of bread from wheat flour |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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RU2009112274/13A RU2409033C2 (en) | 2009-04-03 | 2009-04-03 | Method for production of bread from wheat flour |
Publications (2)
Publication Number | Publication Date |
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RU2009112274A true RU2009112274A (en) | 2010-10-10 |
RU2409033C2 RU2409033C2 (en) | 2011-01-20 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2009112274/13A RU2409033C2 (en) | 2009-04-03 | 2009-04-03 | Method for production of bread from wheat flour |
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RU (1) | RU2409033C2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2635378C1 (en) * | 2016-06-03 | 2017-11-13 | Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) | Bread preparation method |
RU2621257C1 (en) * | 2016-06-03 | 2017-06-01 | Федеральное государственное автономное научное учреждение "Научно-исследовательский институт хлебопекарной промышленности" (ФГАНУ НИИХП) | Method of bread preparation |
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2009
- 2009-04-03 RU RU2009112274/13A patent/RU2409033C2/en not_active IP Right Cessation
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Publication number | Publication date |
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RU2409033C2 (en) | 2011-01-20 |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20110404 |