RU97103782A - METHOD FOR PRODUCING OTHER BAKERY PRODUCTS - Google Patents

METHOD FOR PRODUCING OTHER BAKERY PRODUCTS

Info

Publication number
RU97103782A
RU97103782A RU97103782/13A RU97103782A RU97103782A RU 97103782 A RU97103782 A RU 97103782A RU 97103782/13 A RU97103782/13 A RU 97103782/13A RU 97103782 A RU97103782 A RU 97103782A RU 97103782 A RU97103782 A RU 97103782A
Authority
RU
Russia
Prior art keywords
dough
bakery products
decoction
eggs
flour
Prior art date
Application number
RU97103782/13A
Other languages
Russian (ru)
Other versions
RU2125800C1 (en
Inventor
Н.В. Манаева
Н.В. Бабина
Original Assignee
Семейное частное предприятие Манаевых "Гавань"
Filing date
Publication date
Application filed by Семейное частное предприятие Манаевых "Гавань" filed Critical Семейное частное предприятие Манаевых "Гавань"
Priority to RU97103782A priority Critical patent/RU2125800C1/en
Priority claimed from RU97103782A external-priority patent/RU2125800C1/en
Application granted granted Critical
Publication of RU2125800C1 publication Critical patent/RU2125800C1/en
Publication of RU97103782A publication Critical patent/RU97103782A/en

Links

Claims (1)

Способ производства сдобных булочных изделий, включающий замес теста путем смешивания жидкого компонента, муки, дрожжей, соли, сахара, сухого молока, яиц, растительного масла, его брожение, обминку, разделку и выпечку теста, отличающийся тем, что, с целью улучшения вкусовых качеств и замедления черствения изделий за счет улучшения структуры теста, в качестве жидкого компонента при замесе теста используют отвар крупы, например, кукурузной, которую размешивают в горячей воде при температуре от 90 до 100oC, разваривают в течение 7-12 мин, непрерывно помешивая, затем протирают через сито, при этом соотношение компонентов к массе муки составляет в %: отвара 54-54,5, дрожжей 0,636-1,1, сахара. 13,3-42,73, соли 0,36-1,6, яиц 2-2,2, растительного масла 18-18,2, сухого молока 9-9,1.A method for the production of bakery products, including kneading dough by mixing the liquid component, flour, yeast, salt, sugar, milk powder, eggs, vegetable oil, fermenting it, dipping, cutting and baking dough, characterized in that, in order to improve the taste and slowing down the staleness of products by improving the structure of the dough, as a liquid component in the dough kneading use a decoction of cereals, for example, corn, which is stirred in hot water at a temperature of from 90 to 100 o C, boiled for 7-12 minutes, continuously o stirring, then rubbed through a sieve, while the ratio of components to the mass of flour is in%: decoction 54-54.5, yeast 0.636-1.1, sugar. 13.3-42.73, salts 0.36-1.6, eggs 2-2.2, vegetable oil 18-18.2, milk powder 9-9.1.
RU97103782A 1997-03-12 1997-03-12 Method for producing sweet rolls RU2125800C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU97103782A RU2125800C1 (en) 1997-03-12 1997-03-12 Method for producing sweet rolls

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU97103782A RU2125800C1 (en) 1997-03-12 1997-03-12 Method for producing sweet rolls

Publications (2)

Publication Number Publication Date
RU2125800C1 RU2125800C1 (en) 1999-02-10
RU97103782A true RU97103782A (en) 1999-03-20

Family

ID=20190727

Family Applications (1)

Application Number Title Priority Date Filing Date
RU97103782A RU2125800C1 (en) 1997-03-12 1997-03-12 Method for producing sweet rolls

Country Status (1)

Country Link
RU (1) RU2125800C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2527502C1 (en) * 2013-03-12 2014-09-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) Method for production of fancy crumbs with extruded groats

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