RU2018100788A - Method for the production of tin cereal rye-wheat bread with amaranth improver - Google Patents

Method for the production of tin cereal rye-wheat bread with amaranth improver Download PDF

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Publication number
RU2018100788A
RU2018100788A RU2018100788A RU2018100788A RU2018100788A RU 2018100788 A RU2018100788 A RU 2018100788A RU 2018100788 A RU2018100788 A RU 2018100788A RU 2018100788 A RU2018100788 A RU 2018100788A RU 2018100788 A RU2018100788 A RU 2018100788A
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RU
Russia
Prior art keywords
amaranth
rye
flour
tin
baking
Prior art date
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RU2018100788A
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Russian (ru)
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RU2018100788A3 (en
RU2698974C2 (en
Inventor
Наталья Анатольевна Шмалько
Юрий Федорович Росляков
Станислав Олегович Смирнов
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ")
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Application filed by Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") filed Critical Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ")
Priority to RU2018100788A priority Critical patent/RU2698974C2/en
Publication of RU2018100788A publication Critical patent/RU2018100788A/en
Publication of RU2018100788A3 publication Critical patent/RU2018100788A3/ru
Application granted granted Critical
Publication of RU2698974C2 publication Critical patent/RU2698974C2/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)

Claims (1)

Способ приготовления формового крупяного ржано-пшеничного хлеба, предусматривающий приготовление теста, содержащего муку ржаную хлебопекарную, муку пшеничную хлебопекарную, дрожжи прессованные хлебопекарные, соль поваренную пищевую, сахар-песок, сухую закваску-подкислитель, амарантовый улучшитель качества формового хлеба и воду питьевую, разделку, расстойку и выпечку целевого продукта, отличающийся тем, что в качестве амарантового улучшителя в тесто, длительность брожения которого до достижения требуемой кислотности с учетом подъемной силы хлебопекарных дрожжей не превышает (70±10) мин, вводят муку амарантовую крупяную, получаемую путем измельчения путем измельчения до состояния муки хлопьев амарантовых нативных в количестве 10,0% взамен ржаной хлебопекарной муки при показателе числа падения ржано-пшеничной смеси не менее (327÷330) с.The method of preparation of tin cereal rye-wheat bread, involving the preparation of dough containing bakery rye flour, baking wheat flour, pressed baking yeast, edible salt, granulated sugar, dry sourdough acidifier, amaranth tin-bread quality improver and drinking water, cutting, The proofing and baking of the target product, characterized in that as an amaranth improver in the dough, the duration of the fermentation of which is to achieve the desired acidity, taking into account the rise Noah's baking yeast power does not exceed (70 ± 10) minutes, amaranth cereal flour is injected, which is obtained by grinding by chopping up to a condition of flour of amaranth flakes native in the amount of 10.0% instead of rye bakery flour with the number of falling rye-wheat mixture not less ( 327 ÷ 330) s.
RU2018100788A 2018-01-10 2018-01-10 Method for production of molded cereal rye-wheat bread with amaranth improver RU2698974C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2018100788A RU2698974C2 (en) 2018-01-10 2018-01-10 Method for production of molded cereal rye-wheat bread with amaranth improver

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2018100788A RU2698974C2 (en) 2018-01-10 2018-01-10 Method for production of molded cereal rye-wheat bread with amaranth improver

Publications (3)

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RU2018100788A true RU2018100788A (en) 2019-07-12
RU2018100788A3 RU2018100788A3 (en) 2019-07-17
RU2698974C2 RU2698974C2 (en) 2019-09-02

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ID=67308231

Family Applications (1)

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RU2018100788A RU2698974C2 (en) 2018-01-10 2018-01-10 Method for production of molded cereal rye-wheat bread with amaranth improver

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RU (1) RU2698974C2 (en)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2325058C2 (en) * 2005-11-24 2008-05-27 Общество с ограниченной ответственностью "АМАФОР" (ООО "АМАФОР") Mode of quality improving of rye bread
RU2616840C1 (en) * 2015-11-27 2017-04-18 Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева) "amaranth" bread

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Publication number Publication date
RU2018100788A3 (en) 2019-07-17
RU2698974C2 (en) 2019-09-02

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