RU2012137635A - COMPOSITION FOR THE PRODUCTION OF BAKERY PRODUCTS FROM A MIXTURE OF RYE AND WHEAT FLOUR - Google Patents
COMPOSITION FOR THE PRODUCTION OF BAKERY PRODUCTS FROM A MIXTURE OF RYE AND WHEAT FLOUR Download PDFInfo
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- RU2012137635A RU2012137635A RU2012137635/13A RU2012137635A RU2012137635A RU 2012137635 A RU2012137635 A RU 2012137635A RU 2012137635/13 A RU2012137635/13 A RU 2012137635/13A RU 2012137635 A RU2012137635 A RU 2012137635A RU 2012137635 A RU2012137635 A RU 2012137635A
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- RU
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- flour
- rye
- wheat flour
- mixture
- composition
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Состав для производства хлебобулочных изделий из смеси ржаной и пшеничной муки, включающий ржаную обдирную и пшеничную муку второго сорта в соотношении 60:40 соответственно и дополнительного сырья к общей массе муки, отличающийся тем, что в качестве дополнительного сырья содержит чечевицу, соевую муку, сухое обезжиренное молоко при следующем соотношении компонентов, мас.%: мука ржаная обдирная - 59,5, мука пшеничная второго сорта - 25,5, чечевица - 12,5, соевая мука - 1,5, сухое обезжиренное молоко - 1.Composition for the production of bakery products from a mixture of rye and wheat flour, including peeled rye and wheat flour of the second grade in a ratio of 60:40, respectively, and additional raw materials to the total mass of flour, characterized in that it contains lentils, soy flour, skimmed dry powder as additional raw materials milk in the following ratio of components, wt.%: peeled rye flour - 59.5, second grade wheat flour - 25.5, lentils - 12.5, soy flour - 1.5, skimmed milk powder - 1.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012137635/13A RU2527298C2 (en) | 2012-09-03 | 2012-09-03 | Composition for production of bakery product of rye and wheat flour mixture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012137635/13A RU2527298C2 (en) | 2012-09-03 | 2012-09-03 | Composition for production of bakery product of rye and wheat flour mixture |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2012137635A true RU2012137635A (en) | 2014-03-10 |
| RU2527298C2 RU2527298C2 (en) | 2014-08-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012137635/13A RU2527298C2 (en) | 2012-09-03 | 2012-09-03 | Composition for production of bakery product of rye and wheat flour mixture |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2527298C2 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2177690C1 (en) * | 2000-05-11 | 2002-01-10 | Воронежская государственная технологическая академия | Method of preparing rye-wheat bread |
| RU2232508C1 (en) * | 2003-03-04 | 2004-07-20 | Государственное образовательное учреждение Воронежская государственная технологическая академия | Bread preparing method |
| RU2249959C1 (en) * | 2003-10-10 | 2005-04-20 | Кубанский государственный технологический университет | Method for preparing of bakery products |
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2012
- 2012-09-03 RU RU2012137635/13A patent/RU2527298C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2527298C2 (en) | 2014-08-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20140920 |