RU2019121022A - Enriched rye-wheat bread and method of its preparation - Google Patents

Enriched rye-wheat bread and method of its preparation Download PDF

Info

Publication number
RU2019121022A
RU2019121022A RU2019121022A RU2019121022A RU2019121022A RU 2019121022 A RU2019121022 A RU 2019121022A RU 2019121022 A RU2019121022 A RU 2019121022A RU 2019121022 A RU2019121022 A RU 2019121022A RU 2019121022 A RU2019121022 A RU 2019121022A
Authority
RU
Russia
Prior art keywords
decoction
dough
rye
calamus root
temperature
Prior art date
Application number
RU2019121022A
Other languages
Russian (ru)
Other versions
RU2019121022A3 (en
RU2748591C2 (en
Inventor
Эльвира Анатольевна Пьяникова
Анна Евгеньевна Ковалева
Мария Анатольевна Заикина
Екатерина Игоревна Быковская
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего образования "Юго-Западный государственный университет" (ЮЗГУ)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Федеральное государственное бюджетное образовательное учреждение высшего образования "Юго-Западный государственный университет" (ЮЗГУ) filed Critical Федеральное государственное бюджетное образовательное учреждение высшего образования "Юго-Западный государственный университет" (ЮЗГУ)
Priority to RU2019121022A priority Critical patent/RU2748591C2/en
Publication of RU2019121022A3 publication Critical patent/RU2019121022A3/ru
Publication of RU2019121022A publication Critical patent/RU2019121022A/en
Application granted granted Critical
Publication of RU2748591C2 publication Critical patent/RU2748591C2/en

Links

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

Landscapes

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

Claims (1)

Способ приготовления хлеба ржано-пшеничного заварного обогащенного, характеризующийся тем, что перед замесом теста готовят отвар из корня аира и воды в соотношении 1:16, далее готовят заварку из пшеничной муки в количестве 10% от общей массы пшеничной муки, отвара корня аира в количестве 75% от общего объема отвара и ржаного ферментированного солода при температуре 95-97°С, охлаждают заварку до температуры 32-34°С, замес теста осуществляют после охлаждения заварки без ее осахаривания с внесением ржаной муки, оставшейся части пшеничной муки, закваски, прессованных дрожжей, сахара, солевого раствора, приготовленного растворением соли в отваре корня аира, пюре свежей свеклы, измельченного семени льна и оставшегося отвара корня аира, брожение теста проводят при температуре 28-30°С в течение 90-120 мин до накопления кислотности 8-13 град., осуществляют разделку, расстойку тестовых заготовок и их выпечку.A method of making enriched rye-wheat custard bread, characterized by the fact that before kneading the dough, a decoction of calamus root and water is prepared in a ratio of 1:16, then a brew of wheat flour is prepared in an amount of 10% of the total mass of wheat flour, a decoction of calamus root in an amount 75% of the total volume of broth and rye fermented malt at a temperature of 95-97 ° C, the brew is cooled to a temperature of 32-34 ° C, the dough is kneaded after cooling the infusion without saccharification with the addition of rye flour, the rest of the wheat flour, sourdough, pressed yeast, sugar, saline solution prepared by dissolving salt in a decoction of calamus root, fresh beet puree, crushed flax seed and the remaining decoction of calamus root, the dough is fermented at a temperature of 28-30 ° C for 90-120 minutes until the acidity accumulates 8-13 degrees, carry out cutting, proofing of dough pieces and their baking.
RU2019121022A 2019-07-05 2019-07-05 Cooked rye-wheat bread and preparation method thereof RU2748591C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2019121022A RU2748591C2 (en) 2019-07-05 2019-07-05 Cooked rye-wheat bread and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2019121022A RU2748591C2 (en) 2019-07-05 2019-07-05 Cooked rye-wheat bread and preparation method thereof

Publications (3)

Publication Number Publication Date
RU2019121022A3 RU2019121022A3 (en) 2021-01-13
RU2019121022A true RU2019121022A (en) 2021-01-13
RU2748591C2 RU2748591C2 (en) 2021-05-27

Family

ID=74185207

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2019121022A RU2748591C2 (en) 2019-07-05 2019-07-05 Cooked rye-wheat bread and preparation method thereof

Country Status (1)

Country Link
RU (1) RU2748591C2 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2109447C1 (en) * 1996-05-28 1998-04-27 Владимир Викторович Кербунов Method for producing scalded bakery foods
RU2220576C2 (en) * 2000-12-25 2004-01-10 Акционерное общество открытого типа "Хлебозавод №2" Bakery food production method
RU2345531C1 (en) * 2007-04-23 2009-02-10 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия "polevoy" bread making method

Also Published As

Publication number Publication date
RU2019121022A3 (en) 2021-01-13
RU2748591C2 (en) 2021-05-27

Similar Documents

Publication Publication Date Title
US9320285B2 (en) Method for preparing ready-to-bake frozen doughs
CN105076296A (en) Method for making breads
RU2007115086A (en) METHOD FOR PREPARING BREAD "FIELD"
CN104719752A (en) Yam steamed bread and preparation method thereof
RU2019121022A (en) Enriched rye-wheat bread and method of its preparation
RU2680891C1 (en) Method of bread production containing nanostructured resveratrol
RU2659394C1 (en) Method of production of bread containing nanostructured chia seeds
RU2561525C1 (en) Non-yeasted bread preparation method
RU2407290C2 (en) Panned loaf
RU2647900C1 (en) Method of manufacture of bakery products of functional purpose
RU2652815C1 (en) Method for the production of bread containing nanostructured quercetin or dehydroquercetin
RU2580137C1 (en) Method of making bread with addition of sugar-containing powder of potatoes
RU2623590C1 (en) Bread production method comprising nanostructured extract of green tea
CN102919297A (en) Method for producing frozen dough by using solid honey in antifreeze fermentation mode
RU2011113185A (en) METHOD FOR PREPARING AYWENGO BAKERY PRODUCTS
RU2409034C1 (en) Method of cooked bread baking
RU2795827C1 (en) Rye-wheat pastry with filling
RU2275028C2 (en) Bread production method
RU2258370C1 (en) Method for preparing of bread "partos"
RU2695677C1 (en) Bread production method containing nanostructured l-arginine
RU2425530C1 (en) Method for accelerated production of bread and bakery products
RU2682746C1 (en) Method for production of bread containing nanostructured spirulina
RU2647871C1 (en) Method for producing bread containing nanostructured zinc sulphate
RU2266004C1 (en) Method for producing of scalded bread "boiarsky"
RU2573326C1 (en) Method for cooked bread production according to accelerated technology with dry complex brew usage