RU2016143129A - Method for the production of crackers of high nutritional value - Google Patents

Method for the production of crackers of high nutritional value Download PDF

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Publication number
RU2016143129A
RU2016143129A RU2016143129A RU2016143129A RU2016143129A RU 2016143129 A RU2016143129 A RU 2016143129A RU 2016143129 A RU2016143129 A RU 2016143129A RU 2016143129 A RU2016143129 A RU 2016143129A RU 2016143129 A RU2016143129 A RU 2016143129A
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RU
Russia
Prior art keywords
dough
minutes
crackers
production
nutritional value
Prior art date
Application number
RU2016143129A
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Russian (ru)
Other versions
RU2016143129A3 (en
RU2654790C2 (en
Inventor
Елена Ивановна Пономарева
Светлана Ивановна Лукина
Кристина Эдуардовна Рослякова
Елизавета Анатольевна Жиркова
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ")
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Application filed by Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") filed Critical Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ")
Priority to RU2016143129A priority Critical patent/RU2654790C2/en
Publication of RU2016143129A publication Critical patent/RU2016143129A/en
Publication of RU2016143129A3 publication Critical patent/RU2016143129A3/ru
Application granted granted Critical
Publication of RU2654790C2 publication Critical patent/RU2654790C2/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Claims (9)

Способ производства сухарей повышенной пищевой ценности, характеризующийся тем, что тесто готовят безопарным способом из муки цельносмолотого зерна пшеницы, дрожжей хлебопекарных прессованных, соли поваренной пищевой, сахара-песка, молочной сыворотки, масла горчичного и воды питьевой из расчета влажности теста 41,5%, брожение теста осуществляют в течение 90 мин, за 20 мин до окончания процесса брожения в тесто вносят семена льна, выброженное тесто подвергают разделке, расстойке в течение 50-55 мин и выпечке в течение 15-20 мин при 200-220°С, выпеченные сухарные плиты выдерживают в течение 8-10 ч, далее производят их резку на ломти и сушку сухарей в течение 15-17 мин при 170-180°С, тесто готовят при следующем содержании рецептурных компонентов, кг на 100 кг муки:A method for the production of crackers of increased nutritional value, characterized in that the dough is prepared in a random manner from whole-wheat flour, pressed baker's yeast, edible salt, granulated sugar, milk whey, mustard oil and drinking water based on the moisture content of the test 41.5%, fermentation of the dough is carried out for 90 minutes, 20 minutes before the end of the fermentation process, flax seeds are added to the dough, the fermented dough is cut, proofed for 50-55 minutes and baked for 15-20 minutes at 200-220 ° C, baked rye crackers stand for 8-10 hours, then they are cut into slices and dried crackers for 15-17 minutes at 170-180 ° C, the dough is prepared with the following contents of the recipe components, kg per 100 kg of flour: мука из цельносмолотого зерна пшеницы - 100,0,whole wheat flour - 100.0, дрожжи хлебопекарные прессованные - 2,6,pressed baking yeast - 2.6, соль поваренная пищевая - 1,0,edible salt - 1.0, сахар-песок - 10,0,granulated sugar - 10.0, молочная сыворотка - 15,0,whey - 15.0, масло горчичное - 3,0,mustard oil - 3.0, семена льна - 5,0,flax seeds - 5.0, вода питьевая - с учетом влажности теста 41,5%.drinking water - taking into account the humidity of the test 41.5%.
RU2016143129A 2016-11-02 2016-11-02 Method for production of rusks with enhanced nutritive value RU2654790C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016143129A RU2654790C2 (en) 2016-11-02 2016-11-02 Method for production of rusks with enhanced nutritive value

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016143129A RU2654790C2 (en) 2016-11-02 2016-11-02 Method for production of rusks with enhanced nutritive value

Publications (3)

Publication Number Publication Date
RU2016143129A true RU2016143129A (en) 2018-05-03
RU2016143129A3 RU2016143129A3 (en) 2018-05-03
RU2654790C2 RU2654790C2 (en) 2018-05-22

Family

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Family Applications (1)

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RU2016143129A RU2654790C2 (en) 2016-11-02 2016-11-02 Method for production of rusks with enhanced nutritive value

Country Status (1)

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RU (1) RU2654790C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2731900C2 (en) * 2018-12-14 2020-09-10 Общество С Ограниченной Ответственностью "Европан" Method for production of whey containing rusk products and sushki
RU2732030C2 (en) * 2018-12-14 2020-09-10 Общество С Ограниченной Ответственностью "Европан" Composition for production of whey containing rusk products and sushki

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2038791C1 (en) * 1994-10-24 1995-07-09 Николай Павлович Селиванов Method for making bakery products
RU2287280C2 (en) * 2003-07-04 2006-11-20 Сергей Анатольевич Щигорев Method for manufacturing rusk-type bakery products
RU67818U1 (en) * 2006-12-12 2007-11-10 Закрытое акционерное общество "Планета Вкуса" BREAD SUGAR

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Publication number Publication date
RU2016143129A3 (en) 2018-05-03
RU2654790C2 (en) 2018-05-22

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MM4A The patent is invalid due to non-payment of fees

Effective date: 20181103