SU1165338A1 - Method of producing non-yeasted dough - Google Patents

Method of producing non-yeasted dough Download PDF

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Publication number
SU1165338A1
SU1165338A1 SU833653381A SU3653381A SU1165338A1 SU 1165338 A1 SU1165338 A1 SU 1165338A1 SU 833653381 A SU833653381 A SU 833653381A SU 3653381 A SU3653381 A SU 3653381A SU 1165338 A1 SU1165338 A1 SU 1165338A1
Authority
SU
USSR - Soviet Union
Prior art keywords
dough
flour
additives
juice
squeezed juice
Prior art date
Application number
SU833653381A
Other languages
Russian (ru)
Inventor
Владимир Сергеевич Баранов
Лариса Викторовна Сафонова
Елена Александровна Лежина
Original Assignee
Ордена Трудового Красного Знамени Московский Институт Народного Хозяйства Им.Г.В.Плеханова
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.)
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Application filed by Ордена Трудового Красного Знамени Московский Институт Народного Хозяйства Им.Г.В.Плеханова filed Critical Ордена Трудового Красного Знамени Московский Институт Народного Хозяйства Им.Г.В.Плеханова
Priority to SU833653381A priority Critical patent/SU1165338A1/en
Application granted granted Critical
Publication of SU1165338A1 publication Critical patent/SU1165338A1/en

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Description

99

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9 :АЭ X9: AE X

Claims (2)

.1. СПОСОБ ПРОИЗВОДСТВА БЕЗДРОЖЖЕВОГО ТЕСТА, включающий замес теста из муки, воды, вкусовых компонентов и овощных добавок в виде пюре и сока, отличающийся !тем, что, с целью улучшения технологических и структурно-механических свойств готовых изделий, повышения .их пищевой ценности, овощные добавки гвводят в тесто в два этапа: на первом в начале замеса вводят свежий отжатый сок в количестве 3-30% к мас се муки, заТем тесто выдерживают в течение 20-40 мин, а на втором добавляют пюре из вареной мезги от отжатого сока в количестве 2-15% к массе муки и вновь перемешивают..1. METHOD FOR PRODUCING A BREADLESS TEST, including kneading dough from flour, water, flavoring components and vegetable additives in the form of mashed potatoes and juice, characterized in that, in order to improve the technological and structural-mechanical properties of the finished products, increase their nutritional value, vegetable additives d is introduced into the dough in two stages: at the beginning of the batch, fresh squeezed juice is introduced in an amount of 3-30% by weight of flour, then the dough is kept for 20-40 minutes, and on the second, mashed boiled pulp from the squeezed juice is added to the amount of 2-15% by weight of flour and again p knead. 2. Способ по π.1,о т лич а ю щ и й с я тем, что в качестве добавок используют свежий отжатый сок фруктов, овощей и пюре из вареной мезги фруктов, овощей.2. The method according to π.1, with the fact that fresh squeezed juice of fruits, vegetables and mashed potatoes from boiled pulp of fruits and vegetables are used as additives. 1165338 21165338 2
SU833653381A 1983-10-13 1983-10-13 Method of producing non-yeasted dough SU1165338A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU833653381A SU1165338A1 (en) 1983-10-13 1983-10-13 Method of producing non-yeasted dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU833653381A SU1165338A1 (en) 1983-10-13 1983-10-13 Method of producing non-yeasted dough

Publications (1)

Publication Number Publication Date
SU1165338A1 true SU1165338A1 (en) 1985-07-07

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ID=21085805

Family Applications (1)

Application Number Title Priority Date Filing Date
SU833653381A SU1165338A1 (en) 1983-10-13 1983-10-13 Method of producing non-yeasted dough

Country Status (1)

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SU (1) SU1165338A1 (en)

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Авторское свидетельство СССР f 997641, кл. А 21 D 8/02, 1981. .Новые сорта макаронных изделий 1101Й ш1енной биологической ценности. @борник ЦНИИТЭИпищепром, Вьш. 9, 1980, с. 7. *

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