RU2013123467A - METHOD FOR PRODUCING SPECIALIZED BREAD OF HERODIETIC PURPOSE - Google Patents
METHOD FOR PRODUCING SPECIALIZED BREAD OF HERODIETIC PURPOSE Download PDFInfo
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- RU2013123467A RU2013123467A RU2013123467/13A RU2013123467A RU2013123467A RU 2013123467 A RU2013123467 A RU 2013123467A RU 2013123467/13 A RU2013123467/13 A RU 2013123467/13A RU 2013123467 A RU2013123467 A RU 2013123467A RU 2013123467 A RU2013123467 A RU 2013123467A
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- RU
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- yeast
- flour
- dough
- finished product
- jerusalem artichoke
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Способ производства специализированного хлеба геродиетического назначения, включающий замес теста с необходимыми компонентами: мука, дрожжи, соль и функциональными ингредиентами, одним из которых является продукт переработки топинамбура, и выпечку из него хлебобулочных изделий, отличающийся тем, что при замесе теста из пшеничной муки высшего сорта, дрожжей хлебопекарных прессованных, сахара-песка, соли поваренной пищевой, подсолнечного масла и воды вносят специализированный полуфабрикат с топинамбуром влажностью 50-55%, представляющий собой смесь пшеничной муки высшего сорта и гречневой муки, взятых в количестве 50% от общего содержания по рецептуре, порошка из клубней топинамбура, дрожжей хлебопекарных прессованных, семян льна при соотношении компонентов соответственно - 1:0,11:(0,04-0,09):0,02:0,09, далее проводят брожение полуфабриката в течение 120 мин при температуре 26-32°С, а замес теста осуществляют, добавляя к полученному полуфабрикату муку пшеничную высшего сорта в количестве 50% от общего содержания по рецептуре, а также дрожжи хлебопекарные прессованные, сахар-песок, соль поваренную пищевую, масло подсолнечное в количествах 1,5%; 2,0%; 1,5%; 3,0% соответственно, от общей массы муки и воду в количестве, обеспечивающем влажность теста 43,0%, далее проводят брожение, разделку, расстойку, выпечку.A method for the production of specialized gerodietic bread, including kneading dough with the necessary components: flour, yeast, salt and functional ingredients, one of which is a product of Jerusalem artichoke processing, and baking bakery products from it, characterized in that when kneading dough from premium wheat flour , pressed baker’s yeast, granulated sugar, common salt, sunflower oil and water make a specialized semi-finished product with Jerusalem artichoke with a humidity of 50-55%, representing a mixture of premium wheat flour and buckwheat flour, taken in an amount of 50% of the total content according to the recipe, powder from Jerusalem artichoke tubers, pressed baker's yeast, flax seeds with a ratio of components, respectively - 1: 0.11: (0.04-0, 09): 0.02: 0.09, then the semi-finished product is fermented for 120 minutes at a temperature of 26-32 ° C, and the dough is kneaded by adding to the obtained semi-finished product premium wheat flour in an amount of 50% of the total formulation, as well as pressed baker's yeast, granulated sugar, salt cooked food, sunflower oil in quantities of 1.5%; 2.0%; 1.5%; 3.0%, respectively, of the total mass of flour and water in an amount providing dough humidity of 43.0%, followed by fermentation, cutting, proofing, baking.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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RU2013123467/13A RU2544090C2 (en) | 2013-05-23 | 2013-05-23 | Specialised gerontological dietary purpose bread production method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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RU2013123467/13A RU2544090C2 (en) | 2013-05-23 | 2013-05-23 | Specialised gerontological dietary purpose bread production method |
Publications (2)
Publication Number | Publication Date |
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RU2013123467A true RU2013123467A (en) | 2014-11-27 |
RU2544090C2 RU2544090C2 (en) | 2015-03-10 |
Family
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Family Applications (1)
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RU2013123467/13A RU2544090C2 (en) | 2013-05-23 | 2013-05-23 | Specialised gerontological dietary purpose bread production method |
Country Status (1)
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RU (1) | RU2544090C2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2641623C2 (en) * | 2015-12-28 | 2018-01-18 | федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" | Method for preparing rich bakery product of geroprotective orientation |
RU2611824C1 (en) * | 2016-02-02 | 2017-03-01 | Федеральное государственное бюджетное образовательное учреждение высшего образования Владивостокский государственный университет экономики и сервиса (ВГУЭС) | Method to produce bread with buckwheat flour |
RU2663322C1 (en) * | 2017-10-12 | 2018-08-03 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) | Method of cooking bread |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2128439C1 (en) * | 1996-06-14 | 1999-04-10 | Зеленков Валерий Николаевич | Method for producing bakery and farinaceous products by means of jerusalem artichoke |
RU2407290C2 (en) * | 2009-01-23 | 2010-12-27 | Государственное образовательное учреждение высшего профессионального образования Самарский государственный технический университет | Panned loaf |
MX2012000764A (en) * | 2009-07-17 | 2012-02-13 | Puratos Nv | Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions. |
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2013
- 2013-05-23 RU RU2013123467/13A patent/RU2544090C2/en not_active IP Right Cessation
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Publication number | Publication date |
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RU2544090C2 (en) | 2015-03-10 |
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