RU2011131479A - METHOD FOR PREPARING BREAD "NUTOVY" - Google Patents

METHOD FOR PREPARING BREAD "NUTOVY" Download PDF

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Publication number
RU2011131479A
RU2011131479A RU2011131479/13A RU2011131479A RU2011131479A RU 2011131479 A RU2011131479 A RU 2011131479A RU 2011131479/13 A RU2011131479/13 A RU 2011131479/13A RU 2011131479 A RU2011131479 A RU 2011131479A RU 2011131479 A RU2011131479 A RU 2011131479A
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RU
Russia
Prior art keywords
dough
preparing
total amount
protein isolate
preparation
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RU2011131479/13A
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Russian (ru)
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RU2482682C2 (en
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Аникеева Наталья Васильевна
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Priority to RU2011131479/13A priority Critical patent/RU2482682C2/en
Publication of RU2011131479A publication Critical patent/RU2011131479A/en
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Publication of RU2482682C2 publication Critical patent/RU2482682C2/en

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Abstract

Способ приготовления хлеба «Нутовый», предусматривающий приготовление опары, замес теста с введением молочно-белкового концентрата, с последующей расстойкой, формовку, выпечку, отличающийся тем, что при приготовлении опары используется ферментированный раствор, состоящей из изолята белка нута в количестве 5%-28% от общего количества пшеничной муки и дрожжевого препарата «Фервитал» в количестве 0,19% от общего количества изолята белка.The method of preparing bread “Nuty”, which involves the preparation of dough, kneading dough with the introduction of milk protein concentrate, followed by proofing, molding, baking, characterized in that when preparing the dough, a fermented solution consisting of 5% -28 chickpea protein isolate is used % of the total amount of wheat flour and the Fervital yeast preparation in the amount of 0.19% of the total amount of protein isolate.

Claims (1)

Способ приготовления хлеба «Нутовый», предусматривающий приготовление опары, замес теста с введением молочно-белкового концентрата, с последующей расстойкой, формовку, выпечку, отличающийся тем, что при приготовлении опары используется ферментированный раствор, состоящей из изолята белка нута в количестве 5%-28% от общего количества пшеничной муки и дрожжевого препарата «Фервитал» в количестве 0,19% от общего количества изолята белка. The method of preparing bread “Nuty”, which involves the preparation of dough, kneading dough with the introduction of milk protein concentrate, followed by proofing, molding, baking, characterized in that when preparing the dough, a fermented solution consisting of 5% -28 chickpea protein isolate is used % of the total amount of wheat flour and the Fervital yeast preparation in the amount of 0.19% of the total amount of protein isolate.
RU2011131479/13A 2011-07-26 2011-07-26 "garbanzo" bread preparation method RU2482682C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2011131479/13A RU2482682C2 (en) 2011-07-26 2011-07-26 "garbanzo" bread preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2011131479/13A RU2482682C2 (en) 2011-07-26 2011-07-26 "garbanzo" bread preparation method

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
RU2002104635/13A Division RU2002104635A (en) 2002-02-20 2002-02-20 The method of cooking diet bread

Publications (2)

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RU2011131479A true RU2011131479A (en) 2013-02-10
RU2482682C2 RU2482682C2 (en) 2013-05-27

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RU2011131479/13A RU2482682C2 (en) 2011-07-26 2011-07-26 "garbanzo" bread preparation method

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RU (1) RU2482682C2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2551099C1 (en) * 2013-12-30 2015-05-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" Method for production of bread from wheat flour

Family Cites Families (4)

* Cited by examiner, † Cited by third party
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
RU2243662C1 (en) * 2003-04-14 2005-01-10 Государственное образовательное учреждение Воронежская государственная технологическая академия Bread preparing method
RU2288583C2 (en) * 2005-03-15 2006-12-10 Государственное образовательное учреждение высшего профессионального образования "Воронежская государственная технологическая академия" Method for preparing of bread
RU2345531C1 (en) * 2007-04-23 2009-02-10 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия "polevoy" bread making method

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RU2482682C2 (en) 2013-05-27

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Effective date: 20130727