RU2011132128A

RU2011132128A - METHOD FOR PRODUCING BAKERY PRODUCTS

Info

Publication number: RU2011132128A
Application number: RU2011132128/13A
Authority: RU
Inventors: Мирена Сергеевна Дибияева; Николай Григорьевич Щеглов; Владимир Викторович Мартиросян; Виоллета Владимировна Акопова; Эдуард Ервандович Хачатурян
Priority date: 2011-07-29
Filing date: 2011-07-29
Publication date: 2013-02-10
Also published as: RU2482683C2

Abstract

Способ производства хлебобулочных изделий, включающий замес теста из пшеничной муки, солевого раствора, сахарного раствора, дрожжевой суспензии, брожение теста, разделку, расстойку и выпечку тестовых заготовок, отличающийся тем, что в дрожжевую суспензию вносят пастообразную обогатительную добавку влажностью 20-25%, взятую в количестве 0,3-0,5% от массы пшеничной муки, которую готовят из свежих листьев шпината огородного, для чего их измельчают до размеров частиц 3-5 мм, заливают 24-28%-ным этанолом при температуре 18-23°С на 44-48 ч при соотношении свежих листьев шпината огородного к этанолу 1:(5-6) по массе, сливают полученный первый экстракт, а оставшийся твердый остаток повторно заливают этанолом вышеуказанной концентрации при вышеуказанной температуре на 22-24 ч при соотношении свежих листьев шпината огородного к этанолу 1:(3-3,6) по массе, после чего сливают полученный второй экстракт и объединяют его с первым экстрактом, процеживают, проводят отгонку этанола и упаривают полученную остаточную массу при температуре 50-60°С.A method for the production of bakery products, including kneading dough from wheat flour, salt solution, sugar solution, yeast suspension, fermenting dough, cutting, proofing and baking dough pieces, characterized in that a paste-like enrichment additive with a moisture content of 20-25% taken in an amount of 0.3-0.5% by weight of wheat flour, which is prepared from fresh leaves of garden spinach, for which they are crushed to a particle size of 3-5 mm, pour 24-28% ethanol at a temperature of 18-23 ° C for 44-48 hours with a ratio of sve of fresh garden spinach leaves to ethanol 1: (5-6) by weight, the obtained first extract is poured, and the remaining solid residue is re-filled with ethanol of the above concentration at the above temperature for 22-24 hours at a ratio of fresh garden spinach leaves to ethanol 1: (3 -3.6) by weight, after which the resulting second extract is poured and combined with the first extract, filtered, ethanol is distilled off and the resulting residual mass is evaporated at a temperature of 50-60 ° C.

Claims

A method for the production of bakery products, including kneading dough from wheat flour, salt solution, sugar solution, yeast suspension, fermenting dough, cutting, proofing and baking dough pieces, characterized in that a paste-like enrichment additive with a moisture content of 20-25% taken in an amount of 0.3-0.5% by weight of wheat flour, which is prepared from fresh leaves of garden spinach, for which they are crushed to a particle size of 3-5 mm, pour 24-28% ethanol at a temperature of 18-23 ° C for 44-48 hours with a ratio of sve of fresh garden spinach leaves to ethanol 1: (5-6) by weight, the obtained first extract is poured, and the remaining solid residue is re-filled with ethanol of the above concentration at the above temperature for 22-24 hours at a ratio of fresh garden spinach leaves to ethanol 1: (3 -3.6) by weight, after which the resulting second extract is poured and combined with the first extract, filtered, ethanol is distilled off and the resulting residual mass is evaporated at a temperature of 50-60 ° C.