RU2012135439A

RU2012135439A - METHOD FOR PRODUCING FLOATED PRODUCTS USING RYE FLOUR

Info

Publication number: RU2012135439A
Application number: RU2012135439/13A
Authority: RU
Inventors: Лина Ивановна Кузнецова; Елена Сергеевна Иванова; Анатолий Павлович Косован; Григорий Валерьевич Терновской
Priority date: 2012-08-10
Filing date: 2012-08-10
Publication date: 2014-02-20
Also published as: RU2523006C2

Abstract

1. Способ производства слоеного изделия, включающий замес теста ускоренным однофазным способом с применением ржаной обдирной муки в смеси ее с пшеничной мукой первого сорта в соотношении - (50:50)-(70:30), с добавлением сухой пшеничной клейковины в количестве 5-10% от общего количества муки, ферментного препарата пентозаназной активностью в количестве 0,001-0,006% от общего количества муки, хлебопекарных прессованных дрожжей в количестве 4-5%, куриных яиц, воды и других компонентов по рецептуре, затем тесто подвергается брожению-отлежке в течение 30 минут, после чего делят его на куски, прослаивают известными способами, охлаждают, затем готовое тесто раскатывают в пласт толщиной 8-10 мм и разделывают в зависимости от требуемой формы и массы, тестовые заготовки направляют на расстойку, затем расстоявшиеся заготовки выпекают.2. Способ производства слоеного изделия по п.1 включает использование муки ржаной в количестве 100% с добавлением всех ингредиентов по рецептуре.1. A method of manufacturing a puff product, including kneading the dough in an accelerated single-phase method using peeled rye flour mixed with wheat flour of the first grade in the ratio - (50:50) - (70:30), with the addition of dry wheat gluten in an amount of 5- 10% of the total amount of flour, an enzyme preparation with pentosanase activity in an amount of 0.001-0.006% of the total amount of flour, baked pressed yeast in an amount of 4-5%, chicken eggs, water and other components according to the recipe, then the dough is subjected to fermentation-aging during 30 min And then divide it into pieces, the interlayer by known methods, cooled and then ready dough is rolled out into a formation 8-10 mm thick and is cut according to the required shape and weight, the dough pieces directed to proofing and then proofed vypekayut.2 preform. A method of manufacturing a puff product according to claim 1 includes the use of rye flour in an amount of 100% with the addition of all ingredients according to the recipe.

Claims

1. A method of manufacturing a puff product, including kneading the dough in an accelerated single-phase method using peeled rye flour mixed with wheat flour of the first grade in the ratio - (50:50) - (70:30), with the addition of dry wheat gluten in an amount of 5- 10% of the total amount of flour, an enzyme preparation with pentosanase activity in an amount of 0.001-0.006% of the total amount of flour, baked pressed yeast in an amount of 4-5%, chicken eggs, water and other components according to the recipe, then the dough is subjected to fermentation-aging during 30 min And then divide it into pieces, the interlayer by known methods, cooled and then ready dough is rolled out into a formation 8-10 mm thick and is cut according to the required shape and weight, the dough pieces directed to proofing and then baked rasstoyatsya preform.

2. The method of manufacturing a puff product according to claim 1 includes the use of rye flour in an amount of 100% with the addition of all ingredients according to the recipe.