RU2012150819A - METHOD FOR PRODUCING FLOUR PRODUCTS OF INCREASED BIOLOGICAL VALUE - Google Patents

METHOD FOR PRODUCING FLOUR PRODUCTS OF INCREASED BIOLOGICAL VALUE Download PDF

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Publication number
RU2012150819A
RU2012150819A RU2012150819/13A RU2012150819A RU2012150819A RU 2012150819 A RU2012150819 A RU 2012150819A RU 2012150819/13 A RU2012150819/13 A RU 2012150819/13A RU 2012150819 A RU2012150819 A RU 2012150819A RU 2012150819 A RU2012150819 A RU 2012150819A
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RU
Russia
Prior art keywords
flour
biological value
flour products
increased biological
soy
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RU2012150819/13A
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Russian (ru)
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RU2522696C1 (en
Inventor
Сергей Михайлович Доценко
Сергей Анатольевич Иванов
Галина Викторовна Кубанкова
Людмила Олеговна Коршенко
Original Assignee
Государственное научное учреждение Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук
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Application filed by Государственное научное учреждение Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук filed Critical Государственное научное учреждение Всероссийский научно-исследовательский институт сои Российской академии сельскохозяйственных наук
Priority to RU2012150819/13A priority Critical patent/RU2522696C1/en
Publication of RU2012150819A publication Critical patent/RU2012150819A/en
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Publication of RU2522696C1 publication Critical patent/RU2522696C1/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)

Abstract

Способ получения мучных изделий повышенной биологической ценности, включающий приготовление теста на основе муки из соевого и зернового компонентов, а также других рецептурных компонентов, его формование и термическую обработку, отличающийся тем, что в качестве соевого компонента используют композицию из оболочковой и семядолевой фракций, полученных при производстве необезжиренной соевой муки или термообработанной соевой крупки, взятых в соотношении 1:1.A method of obtaining flour products of high biological value, including the preparation of dough based on flour from soy and grain components, as well as other recipe components, its molding and heat treatment, characterized in that the composition of the shell and cotyledon fractions obtained by the production of non-fat soy flour or heat-treated soybean grains taken in a ratio of 1: 1.

Claims (1)

Способ получения мучных изделий повышенной биологической ценности, включающий приготовление теста на основе муки из соевого и зернового компонентов, а также других рецептурных компонентов, его формование и термическую обработку, отличающийся тем, что в качестве соевого компонента используют композицию из оболочковой и семядолевой фракций, полученных при производстве необезжиренной соевой муки или термообработанной соевой крупки, взятых в соотношении 1:1. A method of obtaining flour products of high biological value, including the preparation of dough based on flour from soy and grain components, as well as other recipe components, its molding and heat treatment, characterized in that the composition of the shell and cotyledon fractions obtained by the production of non-fat soy flour or heat-treated soybean grains taken in a ratio of 1: 1.
RU2012150819/13A 2012-11-27 2012-11-27 Increased biological value flour goods production method RU2522696C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2012150819/13A RU2522696C1 (en) 2012-11-27 2012-11-27 Increased biological value flour goods production method

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Application Number Priority Date Filing Date Title
RU2012150819/13A RU2522696C1 (en) 2012-11-27 2012-11-27 Increased biological value flour goods production method

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RU2012150819A true RU2012150819A (en) 2014-06-10
RU2522696C1 RU2522696C1 (en) 2014-07-20

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RU2012150819/13A RU2522696C1 (en) 2012-11-27 2012-11-27 Increased biological value flour goods production method

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Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6733815B2 (en) * 1999-04-16 2004-05-11 Cargill, Incorporated Food ingredient containing wheat gluten, soy grits and soy flour
RU2222949C1 (en) * 2002-12-04 2004-02-10 Институт современных технологий и экономики Method for preparing of bakery confectionery product
RU2302732C1 (en) * 2006-05-24 2007-07-20 Государственное унитарное предприятие Государственный научно-исследовательский институт хлебопекарной промышленности (ГУП ГОСНИИХП) Российской академии сельскохозяйственных наук Method for producing of additive used in production of bread and bakery products

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RU2522696C1 (en) 2014-07-20

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Effective date: 20181128