UA47514U - Rye bread - Google Patents

Rye bread Download PDF

Info

Publication number
UA47514U
UA47514U UAU200908236U UAU200908236U UA47514U UA 47514 U UA47514 U UA 47514U UA U200908236 U UAU200908236 U UA U200908236U UA U200908236 U UAU200908236 U UA U200908236U UA 47514 U UA47514 U UA 47514U
Authority
UA
Ukraine
Prior art keywords
rye
flour
rye bread
bread
quality
Prior art date
Application number
UAU200908236U
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Надежда Владимировна Рябкова
Наталья Алексеевна Фалендиш
Вита Альбертовна Терлецкая
Владимир Николаевич Ковбаса
Original Assignee
Национальный Университет Пищевых Технологий
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 Национальный Университет Пищевых Технологий filed Critical Национальный Университет Пищевых Технологий
Priority to UAU200908236U priority Critical patent/UA47514U/en
Publication of UA47514U publication Critical patent/UA47514U/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Rye bread includes medium rye flour, second-grade wheat flour, bakery yeast, edible table salt, rye extruded flour.

Description

Дріжджі хлібопекарські 0,5;Baker's yeast 0.5;

Сіль кухонна харчова 1,5.Table salt 1.5.

Таким чином, встановлено, що запропоноване співвідношення даних інгредієнтів дозволяє отримати хліб з екструдованим житнім борошном стабільної якості і зі збільшеним терміном споживання.Thus, it was established that the proposed ratio of these ingredients allows to obtain bread with extruded rye flour of stable quality and with an increased shelf life.

ТаблицяTable

Приклади підбору складу житнього хлібаExamples of choosing the composition of rye bread

Склад інгредієнтів, 90Composition of ingredients, 90

Борошн р Я й Я Борошно .Boroshn r I and I Boroshno.

Приклад | Борошно о Дріжджі Сіль екструдован Примітка Висновок житнє |пшенич хлібопекарські кухонна е житнє неExample | Flour o Yeast Salt extruded Note Conclusion rye |wheat bakery kitchen e rye not

Рецептура ) Склад забезпечуєRecipe) The composition provides

НИ озволяє |отримання житнього 0,5 (на рідкій д р . : й ща отримати хліба стабільної 1 75 20 житній 1,5 5 сш, й й житній хліб якості та заквасці й - й й стабільної |збільшеного терміну якості споживанняНЙ authorizes the production of rye 0.5 (on a liquid basis: it is possible to obtain bread of stable 1 75 20 rye 1.5 5 ssh, rye bread of quality and sourdough of stable quality and an increased term of consumption quality

Рецептура не дозволяє отримати житній хліб нище й - | Склад забезпечує 0,5 (на рідкій стабільної отримання житнього 2 70 20 житній 1,5 10 якості. ри! итньо й хліба стабільної заквасці Рекомендуєт : якості ься збільшити вологість тіста.The recipe does not allow you to get rye bread lower than - | The composition provides 0.5 (on a liquid) stable production of rye 2 70 20 rye 1.5 10 quality.

Рецептура не дозволяє отримати житній хліб Склад не забезпечує 0,5 (на рідкій стабільної УThe recipe does not allow you to get rye bread. The composition does not provide 0.5 (on a liquid stable U

КІ 65 20 житній 1,5 15 якості. /|Стримання житнього заквасці | Рекоменд Єт хпіба стабільної ц ду якості ься збільшити вологість тіста.KI 65 20 rye 1.5 15 quality. /|Containment of rye sourdough | It is recommended to increase the moisture content of the dough in order to achieve stable dough quality.

UAU200908236U 2009-08-04 2009-08-04 Rye bread UA47514U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU200908236U UA47514U (en) 2009-08-04 2009-08-04 Rye bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU200908236U UA47514U (en) 2009-08-04 2009-08-04 Rye bread

Publications (1)

Publication Number Publication Date
UA47514U true UA47514U (en) 2010-02-10

Family

ID=50694244

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU200908236U UA47514U (en) 2009-08-04 2009-08-04 Rye bread

Country Status (1)

Country Link
UA (1) UA47514U (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8375957B2 (en) 2006-05-16 2013-02-19 Ruyan Investment (Holdings) Limited Electronic cigarette
US8689805B2 (en) 2009-02-11 2014-04-08 Fontem Holdings 1 B.V. Electronic cigarette
US8903228B2 (en) 2011-03-09 2014-12-02 Chong Corporation Vapor delivery devices and methods
US10327478B2 (en) 2003-04-29 2019-06-25 Fontem Holdings 1 B.V. Electronic cigarette
US10842953B2 (en) 2011-03-09 2020-11-24 Xten Capital Group, Inc. Medicant delivery system

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10327478B2 (en) 2003-04-29 2019-06-25 Fontem Holdings 1 B.V. Electronic cigarette
US10856580B2 (en) 2003-04-29 2020-12-08 Fontem Holdings 1 B.V. Vaporizing device
USRE47573E1 (en) 2003-04-29 2019-08-20 Fontem Holdings 1 B.V. Electronic cigarette
US10342264B2 (en) 2003-04-29 2019-07-09 Fontem Holdings 1 B.V. Electronic cigarette
US9370205B2 (en) 2006-05-16 2016-06-21 Fontem Holdings 1 B.V. Electronic cigarette
US9326548B2 (en) 2006-05-16 2016-05-03 Fontem Holdings 1 B.V. Electronic cigarette
US8375957B2 (en) 2006-05-16 2013-02-19 Ruyan Investment (Holdings) Limited Electronic cigarette
US9456632B2 (en) 2006-05-16 2016-10-04 Fontem Holdings 1 B.V. Electronic cigarette
US8863752B2 (en) 2006-05-16 2014-10-21 Fontem Holdings 1 B.V. Electronic Cigarette
US9320300B2 (en) 2009-02-11 2016-04-26 Fontem Holdings 1 B.V. Electronic cigarette
US8689805B2 (en) 2009-02-11 2014-04-08 Fontem Holdings 1 B.V. Electronic cigarette
US8903228B2 (en) 2011-03-09 2014-12-02 Chong Corporation Vapor delivery devices and methods
US10842953B2 (en) 2011-03-09 2020-11-24 Xten Capital Group, Inc. Medicant delivery system

Similar Documents

Publication Publication Date Title
GB201318326D0 (en) Gluten-free composition for bakery
UA91333C2 (en) Taste-enhancing agent, baking dough, cooked bakery products and cereal products, comprising thereof, using thereof as table salt substitute
UA47514U (en) Rye bread
MX340462B (en) Use of an anti-staling enzyme mixture in the preparation of baked bread.
BR112023005131A2 (en) PROCESS FOR MAKING A BAKED PRODUCT WITH IMPROVED RESILIENCE, BAKERY PRODUCT, USE OF A NON-MALTOGENIC EXOAMYLASE AND A GLUCOAMYLASE, IMPROVEMENT COMPOSITION FOR A DOUGH AND Dough
RU2012142874A (en) METHOD FOR PRODUCING LENTIL BREAD
RU2010135487A (en) COMPOSITION OF TEST FOR FORMED PIECE BREAD
RU2014129825A (en) PRODUCTS FROM THE TEST HAVING THE STRUCTURE WITH OPEN CELLS, AND METHODS OF PRODUCING THEM
RU2005103805A (en) METHOD FOR PREPARING BREAD AND BAKERY PRODUCTS FROM WHEAT FLOUR
PH22021050301U1 (en) BANANA (Musa acuminata) CRACKERS INFUSED WITH COCONUT WATER
UA131897U (en) COMPOSITION OF OAT BREAD FUNCTIONAL PURPOSE
MX2020008165A (en) Food pasta based on gluten-free coconut flour for making pizza.
AU2011100560A4 (en) Mini Ciabatte
RU2012152523A (en) METHOD FOR PRODUCING OTHER BAKERY PRODUCTS
Owusu-Apenten et al. Bakery Products
Basinskiene et al. Effects of enzymes and extruded wheat bran in fibre–enriched bread baking
UA145181U (en) COMPOSITION OF INGREDIENTS FOR PREPARATION OF ABLE MADE PRODUCTS
UA145707U (en) COMPOSITION OF WHEAT BREAD "<font face =" Arial "> CALABAZA </font>"
PH22018000566U1 (en) COMPOSITION OF SWEET POTATO (Ipomea batatas) LEAVES BISCUIT
MD1729Y (en) Composition for producing gluten-free bread with the addition of spinach pulp
MD1728Y (en) Composition for producing gluten-free bread with the addition of elderberry pulp and process for preparing thereof
PH22018050059Y1 (en) Composition of purple sweet potato flour supplemented bread
MD1730Z (en) Composition for obtaining gluten-free soryz flour bread and process for preparing thereof
RS53724B1 (en) Gluten-free cookies based on rice and buckwheat for industrial production
UA117311U (en) Breaded rye bread with topinambur