RU2018140906A - METHOD FOR PRODUCING BAKING PRODUCTS BASED ON A BREADLESS TEST FROM SPRINGED GRAIN - Google Patents

Claims (11)

1. A method for the production of a baked product based on yeast-free dough from germinated grain is characterized by the fact that cereal grains are washed in water at a temperature of not more than 50 ° C, germinated in water at a temperature of 20-32 ° C for 10-48 hours with a change water 3-5 times, crushed, prescription components are added to the crushed grain mass, in the following ratio of components, in percent (%): Cereal mass from 20% to 90% Chicken protein and yolk from 0.1% to 30% Cottage cheese from 0.1% to 50% Butter from 0.1% to 50% Sour cream from 0.1% to 50% Granulated sugar from 0.01 to 20% Common salt from 0.01 to 8% Starch 0.01% to 10% then knead the dough for 2-30 minutes, mold the dough pieces, bake them at a temperature of 120 to 360 ° C for 2-90 minutes until the baked goods are ready. 2. The method according to p. 1, where vegetables are additionally added to the specified cereal mass (all types of the cabbage, amaranth, umbrella, clear-headed, asteraceae, buckwheat, nightshade, cruciferous, aster, pumpkin, mallow, legumes, root crops, tubers, bulbs, stem and seaweed) - from 1% to 70%; 3. The method according to p. 1, where fruits and berries (all types of the family Rosaceous, grape, derbenic, cornel, olive, root) are additionally added to the specified cereal mass - from 1% to 70%; 4. The method according to p. 1, where nuts are additionally added to the indicated cereal mass (all types of the family of walnut, birch, beech, pink, sedge, sumac, derbenic, legume, lecithis, protea, berber, combret, malva, euphorbia, palm, pine) - from 1% to 70%; 5. The method according to p. 1, where vegetables are additionally added to the specified cereal mass (all types of cabbage, amaranth, umbrella, clear-headed, asteraceae, buckwheat, nightshade, cruciferous, astro, pumpkin, malva, legumes, root crops, tubers, bulbs, stalk and seaweed) - from 1% to 40%, as well as fruits and berries (all species of the family Rosaceae, grape, mulberry, cornel, olive, root) - from 1% to 40%; 6. The method according to p. 1, where vegetables are additionally added to the indicated cereal mass (all kinds of cabbage, amaranth, umbrella, clear-headed, asteraceae, buckwheat, nightshade, cruciferous, astra, pumpkin, malva, legumes, root crops, tubers, bulbs, stem and seaweed) - from 1% to 40%, as well as nuts (all types of the family nut, birch, beech, pink, sedge, sumac, derbenic, leguminous, lecithis, protein, berzer, combret, malva, euphorbia, palm, pine) - from 1% to 40%. 7. The method according to p. 1, where fruits and berries (all types of the Rosaceae, Grapes, Derbennikovye, Dogwood, Olive, Ruthenaceae) are additionally added to the indicated cereal mass from 1% to 40%, as well as nuts (all types of the walnut family) , birch, beech, pink, sedge, sumac, derbenic, leguminous, lecithis, proteaceous, birch, combret, malva, euphorbia, palm, pine) - from 1% to 40%. 8. The method according to p. 1, where vegetables are additionally added to the indicated cereal mass (all types of the cabbage, amaranth, umbrella, clear-headed, asteraceae, buckwheat, nightshade, cruciferous, aster, pumpkin, mallow, legumes, root crops, tubers, bulbs, stem and seaweed) - from 1% to 40%, nuts (all types of the family nut, birch, beech, pink, sedge, sumac, derbenic, leguminous, lecithis, Proteus, berzere, combreta, mallow, euphorbia, palm, pine) - from 1% to 40%, as well as fruits you and berries (all species of the family Rosaceae, grape, honeycomb, cornel, olive, root) - from 1% to 40%. 9. The method according to p. 1, where the baked product is packaged and frozen to a temperature in the center of the product from minus 9 to minus 18 ° C.