RU95111578A - Method for baking bread "novo-borodinsky" - Google Patents

Method for baking bread "novo-borodinsky"

Info

Publication number
RU95111578A
RU95111578A RU95111578/13A RU95111578A RU95111578A RU 95111578 A RU95111578 A RU 95111578A RU 95111578/13 A RU95111578/13 A RU 95111578/13A RU 95111578 A RU95111578 A RU 95111578A RU 95111578 A RU95111578 A RU 95111578A
Authority
RU
Russia
Prior art keywords
flour
mixture
bread
borodinsky
novo
Prior art date
Application number
RU95111578/13A
Other languages
Russian (ru)
Other versions
RU2123787C1 (en
Inventor
Г.Г. Гуркаева
А.Г. Будникова
Original Assignee
Акционерное общество "Красноярский хлеб"
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 Акционерное общество "Красноярский хлеб" filed Critical Акционерное общество "Красноярский хлеб"
Priority to RU95111578A priority Critical patent/RU2123787C1/en
Publication of RU95111578A publication Critical patent/RU95111578A/en
Application granted granted Critical
Publication of RU2123787C1 publication Critical patent/RU2123787C1/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

FIELD: baking industry. SUBSTANCE: dough is prepared by scalded method from mixture of rye hulled-grain flour an first grade wheat flour. Additionally introduced in mixture are sugar in amount of 6 kg per 100 kg of flour and flavorings, for example, coriander. EFFECT: higher energy value; improved taste.

Claims (1)

Изобретение относится к хлебопекарной промышленности, к способам производства хлеба из ржаной муки. Позволяет получить улучшенный сорт хлеба с повышенной энергетической ценностью, улучшенным вкусом, хорошим удельным объемом за счет того, что тесто готовят заварным способом из смеси муки ржаной обдирной и муки пшеничной 1-го сорта, при этом в рецептурную смесь дополнительно вводят сахар в количестве 6 кг на 100 кг муки и ароматизирующие вещества, например кориандр.The invention relates to the baking industry, to methods for the production of bread from rye flour. It allows you to get an improved variety of bread with increased energy value, improved taste, good specific volume due to the fact that the dough is prepared in a brewed way from a mixture of peeled rye flour and wheat flour of the 1st grade, while sugar is additionally added to the recipe mixture in the amount of 6 kg per 100 kg of flour and flavorings, such as coriander.
RU95111578A 1995-07-05 1995-07-05 Method of producing bread "novo-borodinsky" RU2123787C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU95111578A RU2123787C1 (en) 1995-07-05 1995-07-05 Method of producing bread "novo-borodinsky"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU95111578A RU2123787C1 (en) 1995-07-05 1995-07-05 Method of producing bread "novo-borodinsky"

Publications (2)

Publication Number Publication Date
RU95111578A true RU95111578A (en) 1997-06-20
RU2123787C1 RU2123787C1 (en) 1998-12-27

Family

ID=20169787

Family Applications (1)

Application Number Title Priority Date Filing Date
RU95111578A RU2123787C1 (en) 1995-07-05 1995-07-05 Method of producing bread "novo-borodinsky"

Country Status (1)

Country Link
RU (1) RU2123787C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2690443C1 (en) * 2018-07-06 2019-06-03 Федеральное государственное автономное образовательное учреждение высшего образования "Южно-Уральский государственный университет (национальный исследовательский университет)" ФГАОУ ВО "ЮУрГУ (НИУ)" Bread "borodino improved"

Also Published As

Publication number Publication date
RU2123787C1 (en) 1998-12-27

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Legal Events

Date Code Title Description
MM4A The patent is invalid due to non-payment of fees

Effective date: 20140706