RU2012128083A - METHOD FOR PRODUCING BAKERY PRODUCTS - Google Patents
METHOD FOR PRODUCING BAKERY PRODUCTS Download PDFInfo
- Publication number
- RU2012128083A RU2012128083A RU2012128083/13A RU2012128083A RU2012128083A RU 2012128083 A RU2012128083 A RU 2012128083A RU 2012128083/13 A RU2012128083/13 A RU 2012128083/13A RU 2012128083 A RU2012128083 A RU 2012128083A RU 2012128083 A RU2012128083 A RU 2012128083A
- Authority
- RU
- Russia
- Prior art keywords
- dough
- products
- flour
- oatmeal
- raw materials
- Prior art date
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Abstract
1. Способ производства хлебобулочных изделий, включающий стадии приготовления теста из пшеничной муки, дрожжей, соли поваренной пищевой и другого сырья, его брожения, разделки, расстойки и выпечки тестовых заготовок, отличающийся тем, что тесто готовят опарным или безопарным способом с заменой 10-30% пшеничной муки на овсяную муку или измельченные, либо предварительно замоченные и диспергированные, овсяные хлопья и внесением в рецептурную смесь тыквенного пюре, взятого в количестве 20-30% от общей массы муки (либо муки и хлопьев) в тесте.2. Способ по п.1, отличающийся тем, что в качестве дополнительного сырья используют сахар-песок и/или патоку и/или жировые продукты и/или яичные продукты и/или молочные продукты и/или сухофрукты и/или орехи и/или семена масличных культур.3. Способ по п.1 или 2, отличающийся тем, что в рецептурную смесь могут входить различные хлебопекарные улучшители и подкислители теста.1. A method for the production of bakery products, including the stage of preparation of the dough from wheat flour, yeast, common salt and other raw materials, its fermentation, cutting, proofing and baking dough pieces, characterized in that the dough is prepared in a steamed or unpaired way with a replacement of 10-30 % of wheat flour for oatmeal or chopped, or pre-soaked and dispersed, oatmeal and adding to the recipe mix pumpkin puree taken in an amount of 20-30% of the total mass of flour (or flour and cereal) in the dough. 2. The method according to claim 1, characterized in that as additional raw materials use granulated sugar and / or molasses and / or fat products and / or egg products and / or dairy products and / or dried fruits and / or nuts and / or oil seeds crops. 3. The method according to claim 1 or 2, characterized in that in the recipe mixture may include various baking improvers and acidifiers of the dough.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2012128083/13A RU2012128083A (en) | 2012-07-03 | 2012-07-03 | METHOD FOR PRODUCING BAKERY PRODUCTS |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2012128083/13A RU2012128083A (en) | 2012-07-03 | 2012-07-03 | METHOD FOR PRODUCING BAKERY PRODUCTS |
Publications (1)
Publication Number | Publication Date |
---|---|
RU2012128083A true RU2012128083A (en) | 2014-01-10 |
Family
ID=49884227
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
RU2012128083/13A RU2012128083A (en) | 2012-07-03 | 2012-07-03 | METHOD FOR PRODUCING BAKERY PRODUCTS |
Country Status (1)
Country | Link |
---|---|
RU (1) | RU2012128083A (en) |
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2012
- 2012-07-03 RU RU2012128083/13A patent/RU2012128083A/en not_active Application Discontinuation
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FA92 | Acknowledgement of application withdrawn (lack of supplementary materials submitted) |
Effective date: 20150312 |