RU94013146A - Method for production of grain bread - Google Patents

Method for production of grain bread

Info

Publication number
RU94013146A
RU94013146A RU94013146/13A RU94013146A RU94013146A RU 94013146 A RU94013146 A RU 94013146A RU 94013146/13 A RU94013146/13 A RU 94013146/13A RU 94013146 A RU94013146 A RU 94013146A RU 94013146 A RU94013146 A RU 94013146A
Authority
RU
Russia
Prior art keywords
grain
bread
dough
production
baking
Prior art date
Application number
RU94013146/13A
Other languages
Russian (ru)
Other versions
RU2078506C1 (en
Inventor
Ф.Е. Сопельцев
В.А. Воробьева
О.Н. Апанасик
В.М. Проскурин
Original Assignee
Товарищество с ограниченной ответственностью "ТЭМЗ"
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 Товарищество с ограниченной ответственностью "ТЭМЗ" filed Critical Товарищество с ограниченной ответственностью "ТЭМЗ"
Priority to RU94013146A priority Critical patent/RU2078506C1/en
Application granted granted Critical
Publication of RU2078506C1 publication Critical patent/RU2078506C1/en
Publication of RU94013146A publication Critical patent/RU94013146A/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

FIELD: food industry. SUBSTANCE: method involves water steeping the grain, its cutting, kneading the dough, adding the formula ingredients, making up, proofing and baking. Steeping the grain in water with temperature 8-30 C is carried out for 24-72 h to full swelling the grain. Dough kneading is carried out stage-by-stage: after adding salt solution it is mixed for 3-4 min, then activated yeast is introduced and dough is finally kneaded for 5-6 min, and proofed dough pieces are baked in oven at 160 ± 10 C for 53 + 5 min. EFFECT: simplified technology and reduced time for baking the bread; higher tastiness of bread.

Claims (1)

Использование: в пищевой промышленности на хлебопекарных предприятиях для производства хлеба и хлебобулочных изделий непосредственно из зерна. Задача, решаемая изобретением: упрощение известной технологии с гарантией выпуска высококачественного хлеба в промышленных объемах. Сущность изобретения: в известном способе производства зернового хлеба, включающем замочку зерна в воде, его измельчение путем резания, замес теста из полученной зерновой массы, добавление рецептурных компонентов, разделку, расстойку и выпечку, согласно изобретению замачивание зерна производят в воде с температурой 8-30oС в течение 24-72 ч в зависимости от сорта зерна и его качества до состояния полного набухания зерна, но до появления ростков, при этом замес теста производят поэтапно: после добавления солевого раствора перемешивают 3-4 мин, затем вносят активированные дрожжи и окончательно замешивают тесто в течение 5-6 мин, а расстоявшиеся тестовые заготовки выпекают в печах при температуре 160 ±10oС в течение 53±5 мин. Замачивание зерна до его полного набухания, но до появления ростков, обеспечивает максимальную концентрацию в зерне полезных веществ. Компактное проведение поэтапного замеса теста с одновременным внесением рецептурных добавок упрощает технологию и сокращает время на изготовление хлеба, а временные и температурные параметры выпечки обеспечивают оптимальные внешние и вкусовые качества хлеба при значительных промышленных объемах его выпуска.Usage: in the food industry at bakeries for the production of bread and bakery products directly from grain. The problem solved by the invention: the simplification of known technology with a guarantee of the release of high-quality bread in industrial quantities. The inventive method for the production of grain bread, including locking the grain in water, grinding it by cutting, kneading dough from the obtained grain mass, adding recipe components, cutting, proofing and baking, according to the invention, the soaking of the grain is carried out in water with a temperature of 8-30 o C for 24-72 hours depending on the variety and quality of the grain to a state of complete swelling grains but before sprouting, the test batch produced in stages stirred 3-4 min after addition of saline, ATEM making activated yeast and finally kneaded dough for 5-6 min and proofed dough pieces are baked in ovens at a temperature of 160 ± 10 o C for 53 ± 5 min. Soaking the grain to its full swelling, but before the appearance of sprouts, provides the maximum concentration of useful substances in the grain. The compact phased kneading of dough with the simultaneous introduction of prescription additives simplifies the technology and reduces the time for making bread, and the time and temperature parameters of baking provide optimal external and taste qualities of bread with significant industrial volumes of its production.
RU94013146A 1994-04-13 1994-04-13 Method for production of grain bread RU2078506C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU94013146A RU2078506C1 (en) 1994-04-13 1994-04-13 Method for production of grain bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU94013146A RU2078506C1 (en) 1994-04-13 1994-04-13 Method for production of grain bread

Publications (2)

Publication Number Publication Date
RU2078506C1 RU2078506C1 (en) 1997-05-10
RU94013146A true RU94013146A (en) 1997-06-10

Family

ID=20154718

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94013146A RU2078506C1 (en) 1994-04-13 1994-04-13 Method for production of grain bread

Country Status (1)

Country Link
RU (1) RU2078506C1 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2132135C1 (en) * 1998-10-22 1999-06-27 Кулимин Валерий Викторович Method of producing bakery products from whole and/or germinated grain
RU2134973C1 (en) * 1998-12-09 1999-08-27 Акционерное общество открытого типа "Торгмаш" Bread product obtaining method
RU2159044C1 (en) * 1999-02-19 2000-11-20 Алтайский государственный технический университет им. И.И. Ползунова Grain bread production method
MD1709C2 (en) * 1999-04-26 2002-02-28 ЧЕБОТАРЬ Михаил Composition and process for production of bread of the whole grain
RU2146092C1 (en) * 1999-06-23 2000-03-10 Акционерное общество открытого типа "Торгмаш" Bakery products manufacture method
RU2154945C1 (en) * 1999-09-22 2000-08-27 Исаев Пайзу Исаевич Method of bread production

Also Published As

Publication number Publication date
RU2078506C1 (en) 1997-05-10

Similar Documents

Publication Publication Date Title
CA2718543C (en) Novel method for preparing ready-to-bake frozen doughs
RU94013146A (en) Method for production of grain bread
RU2083116C1 (en) Method for preparing food product
RU2680891C1 (en) Method of bread production containing nanostructured resveratrol
RU2659394C1 (en) Method of production of bread containing nanostructured chia seeds
RU2098964C1 (en) Bread production
RU2619277C2 (en) Method for producing grain bread
RU2713289C1 (en) Method for production of bread containing nanostructured vitamin d
RU2098967C1 (en) Bread production
RU95105299A (en) Method for production of baked products
RU1802687C (en) Method for bread production
BE1009890A6 (en) Method for the preparation of bread without yeast
RU2098963C1 (en) Bread production
RU2134973C1 (en) Bread product obtaining method
RU2592108C1 (en) Method for making cake from of rye flour
RU2713283C1 (en) Method for production of bread containing nanostructured dried spinach extract
RU2786623C1 (en) Method for production of grain bread
RU94019966A (en) METHOD OF PRODUCTION OF BREAD PRODUCTS AND COMPOSITION OF INGREDIENTS FOR THE PRODUCTION OF BAKERY PRODUCTS
JPH09238643A (en) Salt substitute raw material for roast food
RU2852386C1 (en) Method for producing wheat-rye bread with water-glycerin extract of dried common rowan fruits
US1493685A (en) Compound for bread making
RU2156067C1 (en) Bread
RU2830881C1 (en) Gluten-free corn bread production method
RU2673942C1 (en) Method for production of semi-finished product for bakery products
RU2098969C1 (en) Production of grain bread