RU99111463A - METHOD OF PREPARING A CHEMICAL BAKERY, BREAKING A METHOD AND A METHOD OF PREPARING A BAKERY PRODUCT ON A BAKED BAKERY - Google Patents
METHOD OF PREPARING A CHEMICAL BAKERY, BREAKING A METHOD AND A METHOD OF PREPARING A BAKERY PRODUCT ON A BAKED BAKERYInfo
- Publication number
- RU99111463A RU99111463A RU99111463/13A RU99111463A RU99111463A RU 99111463 A RU99111463 A RU 99111463A RU 99111463/13 A RU99111463/13 A RU 99111463/13A RU 99111463 A RU99111463 A RU 99111463A RU 99111463 A RU99111463 A RU 99111463A
- Authority
- RU
- Russia
- Prior art keywords
- hop
- water
- bakery
- sourdough
- flour
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims 5
- 235000009808 lpulo Nutrition 0.000 claims 12
- 235000013312 flour Nutrition 0.000 claims 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 7
- 235000013339 cereals Nutrition 0.000 claims 5
- 239000000203 mixture Substances 0.000 claims 4
- 238000009835 boiling Methods 0.000 claims 2
- 230000000875 corresponding Effects 0.000 claims 2
- 235000020374 simple syrup Nutrition 0.000 claims 2
- 235000019749 Dry matter Nutrition 0.000 claims 1
- 238000000855 fermentation Methods 0.000 claims 1
- 230000004151 fermentation Effects 0.000 claims 1
- 230000002431 foraging Effects 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 239000007858 starting material Substances 0.000 claims 1
Claims (2)
Сухие шишки хмеля - 45-55 г
Мука зерновая - 250-300 г
3. Способ приготовления хлебобулочного изделия на хмелевой закваске, заключающийся в добавлении к готовой хмелевой закваске муки зерновой и других компонентов, соответствующих рецептуре конкретного вида хлебобулочного изделия, смешивании их до образования некрутого эластичного теста и выпечке изделия, отличающийся тем, что перед добавлением к готовой хмелевой закваске компонентов, соответствующих рецептуре конкретного вида хлебобулочного изделия, добавляют к указанной закваске муку и воду и перемешивают их, затем добавляют сахарный сироп и соль и оставляют на 1-1,5 ч для вызревания до образования на поверхности мелких пузырьков в следующем соотношении компонентов (в г на 650 г готовой хмелевой закваски):
Мука зерновая - 150 г
Вода - 450 мл
Сахарный сироп - 50 г,
после замеса теста его выкладывают в формы и ставят в расстойку на 4-6 часов при t°=30C и влажности 80% до увеличения его объема в два раза, а выпекают хлебобулочное изделие первые 10 мин при t°=200-230C, а затем 30-50 мин при t°=150-170C в зависимости от величины изделия.2. Hop ferment, including cereal flour, water and hop cones, characterized in that it contains the indicated elements in the following ratio of components, g dry matter per 1 liter of water:
Dry hop cones - 45-55 g
Grain flour - 250-300 g
3. The method of preparation of bakery products on hop sourdough, which consists in adding to the finished hop sourdough grain flour and other components corresponding to the recipe of a particular type of bakery product, mixing them to form a non-tough elastic dough and baking the product, characterized in that before adding to the finished hop the sourdough ingredients corresponding to the recipe of a particular type of bakery product, add flour and water to the specified sourdough and mix them, then add sugar syrup and salt and leave for 1-1.5 h for aging to form on the surface of small bubbles in the following ratio of components (in g per 650 g of the finished hop ferment):
Grain flour - 150 g
Water - 450 ml
Sugar syrup - 50 g,
after kneading dough, it is laid out in molds and put in proofing for 4-6 hours at t ° = 30 ° C and humidity of 80% until its volume doubles, and the bakery product is baked for the first 10 minutes at t ° = 200-230C, and then 30-50 min at t ° = 150-170C, depending on the size of the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU99111463/13A RU2164748C2 (en) | 1999-05-26 | 1999-05-26 | Method of preparing hop ferment, hop ferment and method of preparing hop ferment based bakery product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU99111463/13A RU2164748C2 (en) | 1999-05-26 | 1999-05-26 | Method of preparing hop ferment, hop ferment and method of preparing hop ferment based bakery product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU99111463A true RU99111463A (en) | 2001-04-10 |
| RU2164748C2 RU2164748C2 (en) | 2001-04-10 |
Family
ID=20220608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU99111463/13A RU2164748C2 (en) | 1999-05-26 | 1999-05-26 | Method of preparing hop ferment, hop ferment and method of preparing hop ferment based bakery product |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2164748C2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2630501C1 (en) * | 2016-11-01 | 2017-09-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method for dry ferment "hop cereal" |
| RU2758306C1 (en) * | 2020-12-16 | 2021-10-28 | Дмитрий Петрович Беспалов | Method for making yeast-free bread |
-
1999
- 1999-05-26 RU RU99111463/13A patent/RU2164748C2/en not_active IP Right Cessation
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