RU2011141629A

RU2011141629A - METHOD FOR PRODUCING BREAD FROM MIXTURE OF RYE AND WHEAT FLOUR

Info

Publication number: RU2011141629A
Application number: RU2011141629/13A
Authority: RU
Inventors: Газибег Омарович Магомедов; Елена Ивановна Пономарева; Ольга Ивановна Пономарева; Ольга Викторовна Прибыткова; Владимир Викторович Богданов
Priority date: 2011-10-13
Filing date: 2011-10-13
Publication date: 2013-06-10
Also published as: RU2489001C2

Abstract

Способ производства хлеба из смеси ржаной и пшеничной муки, включающий замес теста из ржаной обдирной и пшеничной второго сорта муки, жидкой закваски с заваркой, пищевой поваренной соли, воды питьевой, формование и выпечку, отличающийся тем, что при замесе теста в качестве закваски с заваркой вводят концентрированный яблочный сок 3-7% к массе муки, замес теста осуществляют в камере для сбивания в два этапа: на первом этапе перемешивают рецептурные компоненты при частоте вращения месильного органа 1,7-5,8 св течение 3-8 мин, на втором этапе - в камеру подают сжатый воздух под давлением 0,2-0,5 МПа и производят сбивание теста при частоте вращения месильного органа 5,0-7,5 св течение 2-6 мин, затем формуют тестовые заготовки массой 0,20-0,5 кг при рабочем давлении, выпечку проводят при температуре 220-250°С, тесто готовят при следующем содержании рецептурных компонентов, кг на 100 кг муки:Method for the production of bread from a mixture of rye and wheat flour, comprising kneading dough from peeled rye and wheat second grade flour, brewed yeast, table salt, drinking water, molding and baking, characterized in that when kneading dough as a brewed yeast concentrated apple juice is introduced 3-7% by weight of flour, the dough is kneaded in a churning chamber in two stages: at the first stage, the recipe components are mixed at a kneading organ rotation speed of 1.7-5.8 sv for 3-8 minutes, at the second stage - in cam ru is supplied with compressed air under a pressure of 0.2-0.5 MPa and the test is knocked down at a kneading organ rotation speed of 5.0-7.5 sv for 2-6 minutes, then dough pieces weighing 0.20-0.5 kg are molded at operating pressure, baking is carried out at a temperature of 220-250 ° C, the dough is prepared with the following contents of the recipe components, kg per 100 kg of flour:

Claims

Method for the production of bread from a mixture of rye and wheat flour, comprising kneading dough from peeled rye and wheat second grade flour, brewed yeast, table salt, drinking water, molding and baking, characterized in that when kneading dough as a brewed yeast concentrated apple juice is introduced 3-7% by weight of flour, the dough is kneaded in a churning chamber in two stages: at the first stage, the recipe components are mixed at a kneading organ rotation speed of 1.7-5.8 s ^-1 for 3-8 minutes , in the second stage - in to measure supplying compressed air at a pressure of 0.2-0.5 MPa and produces churning test at a speed kneader body 5.0-7.5 s ^-1 for 2-6 minutes, then the molded dough pieces weighing 0,20-0 , 5 kg at operating pressure, baking is carried out at a temperature of 220-250 ° C, the dough is prepared with the following contents of the recipe components, kg per 100 kg of flour:

peeled rye flour 60 second grade wheat flour 40 food salt 1.3 concentrated apple juice 3.0-5.0 water by calculation