WO1995006412A1 - Procede de production de pain a partir de grains entiers - Google Patents

Procede de production de pain a partir de grains entiers Download PDF

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Publication number
WO1995006412A1
WO1995006412A1 PCT/RU1994/000172 RU9400172W WO9506412A1 WO 1995006412 A1 WO1995006412 A1 WO 1995006412A1 RU 9400172 W RU9400172 W RU 9400172W WO 9506412 A1 WO9506412 A1 WO 9506412A1
Authority
WO
WIPO (PCT)
Prior art keywords
grain
zeρna
dough
τesτο
test
Prior art date
Application number
PCT/RU1994/000172
Other languages
English (en)
Russian (ru)
Inventor
Valentina Semenovna Boikova
Viktor Mikhailovich Rudko
Antonina Vasilievna Rudko
Boris Petrovich Sadkovsky
Alexandr Dmitrievich Makarevich
Original Assignee
Boikova Valentina S
Viktor Mikhailovich Rudko
Antonina Vasilievna Rudko
Boris Petrovich Sadkovsky
Makarevich Alexandr Dmitrievic
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 Boikova Valentina S, Viktor Mikhailovich Rudko, Antonina Vasilievna Rudko, Boris Petrovich Sadkovsky, Makarevich Alexandr Dmitrievic filed Critical Boikova Valentina S
Publication of WO1995006412A1 publication Critical patent/WO1995006412A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Definitions

  • Said soaking allows every part of the world to change its mechanical properties, that is to say, to reduce the amount of bulk matter.
  • Improved temporal and tempera ture ⁇ modes the phase of the beginning and termination of the process of extinction of grain is improved, and - 4 - the need to achieve humidity of the order of 35-45 $.
  • the feasibility of the test at the first stage is to be carried out within 20-24 hours, and the test at the second stage - within 6-8 hours. Improved temporal performance results in a lower acid level of 10–12 ° C, which eliminates the risk of incineration and burns.
  • Bread which is obtained from rye grains, has an acidity of 9–10 ° schreib “To reduce the acidity of the bread, it is healthy to use it. In this case, depending on the desired acidity of the bread, it is desirable to take the grain of rye in combination with wheat grains, at a ratio of approximately 1: 1 or 1: 4.
  • ⁇ a ⁇ im ⁇ b ⁇ az ⁇ m is ⁇ lz ⁇ vanie ⁇ eddagaem ⁇ g ⁇ s ⁇ s ⁇ ba ⁇ z- v ⁇ lyae ⁇ ⁇ izv ⁇ di ⁇ ⁇ leb of tseln ⁇ g ⁇ ze ⁇ na ⁇ zhi in s ⁇ che ⁇ anii with ⁇ shenitsey vys ⁇ g ⁇ ⁇ aches ⁇ va, ⁇ es ⁇ ⁇ leb, ⁇ bladayuschy sv ⁇ y- s ⁇ vami, ⁇ a ⁇ a ⁇ e ⁇ shmi for ⁇ zhan ⁇ g ⁇ ⁇ leba: ⁇ ts ⁇ edelenshmi v ⁇ u- s ⁇ m, a ⁇ ma ⁇ m, ⁇ m ⁇ y, ⁇ bem ⁇ m, ⁇ as ⁇ y and s ⁇ s ⁇ yanie ⁇ i , industry, color, and physical properties of the crumb and bread spread.
  • the medication is beneficial in order to improve the health of the patient.
  • - 5 The components of the environmental medium and contribute to their removal from the body due to the presence of food waves in the bread with a high
  • the proposed method for producing bread from whole land is carried out as follows.
  • the first part of the grain is soaked in the course of ⁇ -25 hours in the water at a temperature of 20-40 ° C
  • Soaking ze ⁇ na ⁇ busl ⁇ vlen ⁇ ne ⁇ b ⁇ dim ⁇ s ⁇ yu changes me ⁇ aniches ⁇ i ⁇ sv ⁇ ys ⁇ v ze ⁇ na, na ⁇ avlenn ⁇ g ⁇ reduce ene ⁇ - ge ⁇ iches ⁇ i ⁇ za ⁇ a ⁇ ⁇ i dalne ⁇ shem dis ⁇ e ⁇ gi ⁇ vanii ze ⁇ na and ⁇ a ⁇ zhe ⁇ e ⁇ ev ⁇ d ⁇ m ze ⁇ na of s ⁇ s ⁇ yaniya ⁇ ya in s ⁇ s ⁇ yanie bi ⁇ l ⁇ - giches ⁇ a ⁇ ivn ⁇ s ⁇ i, ⁇ gda nachinae ⁇ sya a ⁇ ivizatsiya vse ⁇ bi ⁇ - ⁇ imiches ⁇ i ⁇ ⁇ tsess ⁇ v in ze ⁇ ne (sin ⁇ ez n ⁇ vy ⁇ bel ⁇ v, vitamins, city, transgression) ⁇
  • the indicated time and temperature conditions result in a phase of the beginning and end of the process of growing the grain, and the condition of achieving a good humidity of the pool is 35
  • grind After soaking a portion of the grain and reaching its specified moisture, grind (grind) the mixture and allow it to be dry.
  • this test is carried out for 20-24 hours at a temperature of 28-30 ° C for the preparation of a test having an acid of 10-12 ° C.
  • the taste of the bread will be worse due to the accumulation of acid in the test.
  • the second part of the husk is soaked in water at a temperature of 20–40 ° C for 6–24 hours ”
  • test is carried out for 6–8 hours at a temperature of 28–30 ° ⁇ for the preparation of a test having an acidity of 10–12 ° ⁇ .
  • the indicated quantity is, respectively, similar to the one described for the test and quantity at the first stage.
  • a third of the husk is soaked in water at a temperature of 20-40 ° C for 6-25 hours.
  • the grain of the order of 35- $ 45 is crushed with the aid of a distributor, and then there is no process.
  • the third-party distributor receives a third part of the dispenser, which costs a little more than a share of 0.2–0.6 gross mass. at the third stage and knead with a test humidity of 50-55.
  • the indicated quantity is even higher, which makes it possible to increase the acidity of the test and to maintain it at a level that is in compliance with the standards.
  • the effect of increasing or decreasing the quantity of more than ⁇ is higher or lower than the indicated quantity, respectively, is similar to the one described above, for it is also smaller.
  • a part of the finished product is available for sale, for example, on a separate machine or manual 0 Saving part, for example, 300, for example, 300
  • the quick test supplies are produced, for example, in quick heaters at a temperature of 40-60 ° C and a humidity of 70-75 $ for 30-50 minutes.
  • the availability of ready-to-use products after the installation process determines the distribution of the products.
  • Overshot baked goods are cooked in the oven for 180–240 ° C for 25–40 min. 0
  • ⁇ ⁇ aches ⁇ ve ze ⁇ na is ⁇ lzuyu ⁇ ze ⁇ na ⁇ zhi with ⁇ se ze ⁇ n ⁇ , ⁇ l ⁇ - zhenn ⁇ e ⁇ ⁇ etse ⁇ u ⁇ e, nats ⁇ ime ⁇ 100 ⁇ g, shelusha ⁇ d ⁇ removing 50-80 $ ⁇ l ⁇ d ⁇ sh ⁇ ⁇ b ⁇ l ⁇ che ⁇ with s ⁇ aleniem za ⁇ dyshe ⁇ and ale ⁇ - n ⁇ v ⁇ g ⁇ sl ⁇ ya and za ⁇ em ⁇ azdelyayu ⁇ on ⁇ i chas ⁇ i in ⁇ liches ⁇ ve ⁇ g 20, 40 kg, 40 kg, respectively (ratio 1: 2: 2).
  • the first part of the test is carried out, that is, to the resulting grain mass is added to the remaining food in the amount of 0.5 $ of the remaining mass. Then they carry out the test for 22 hours at a temperature of 28 ° C to achieve an acidity of 12 ° ⁇ "
  • the other part is husked and soaked in the second part of the water at a temperature of 30 ° C.
  • the test step is carried out.
  • the ready-made part is introduced to the other part after it is dispersed and without any loss of load, it costs $ 1. - II - test.
  • it is disposed of for 8 hours at a temperature of 29 ° C to reach an acidity of 2 ° ⁇ .
  • this grain is crushed in the distribution and added to the test, obtained at the second stage ⁇ , after which there is no waste of the process.
  • the mixture is added to the mixture in the amount of 0.6 $ of the mass of the test, in the case of the mixture, which ensures the moisture content of 53 and is more than 1%.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Nitrogen And Oxygen Or Sulfur-Condensed Heterocyclic Ring Systems (AREA)

Abstract

Le procédé de production de pain de l'invention à partir de grains entiers consiste à utiliser de grains de seigle ou un mélange de grains de seigle ou de blé. On ôte la balle de grain, 50 à 80 % du son étant éliminé, la couche de germe et d'aleurone étant retenue. On divise les grains en trois parties, chacune d'entre elles subit un trempage et une dispersion. On prépare de la pâte en trois étapes. Dans la première étape, la première partie des grains est utilisée pour produire une pâte par mélange de grains avec une quantité de levure égale à 0,2 à 0.6 % en poids de la première partie. Ensuite, on laisse fermenter la pâte. La seconde étape consiste à introduire la seconde partie de grains après dispersion dans la pâte finie et préparée pendant la première étape, et à préparer une pâte à partir du mélange obtenu à l'aide d'une quantité de levure égale à 0,7 à 1.5 % en poids de la pâte, que l'on laisse ensuite fermentée. Au cours de la troisième étape, on introduit la troisième partie de grains ainsi que du sel après dispersion dans la pâte finie, préparée pendant la seconde étape, puis on prépare la pâte à partir du mélange obtenu à l'aide d'une quantité égale à 0,2 à 0,6 % en poids de ladite pâte. Ensuite, on divise immédiatement la pâte, on la laisse reposer et on la cuit.
PCT/RU1994/000172 1993-08-30 1994-08-02 Procede de production de pain a partir de grains entiers WO1995006412A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU93042184/13 1993-08-30
RU93042184A RU2034473C1 (ru) 1993-08-30 1993-08-30 Способ производства ржаного или ржано-пшеничного хлеба

Publications (1)

Publication Number Publication Date
WO1995006412A1 true WO1995006412A1 (fr) 1995-03-09

Family

ID=20146846

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/RU1994/000172 WO1995006412A1 (fr) 1993-08-30 1994-08-02 Procede de production de pain a partir de grains entiers

Country Status (2)

Country Link
RU (1) RU2034473C1 (fr)
WO (1) WO1995006412A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2485781C1 (ru) * 2011-12-30 2013-06-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) Способ производства хлеба повышенной пищевой ценности из смеси ржаной и пшеничной муки

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3013003A1 (de) * 1980-04-03 1981-10-08 Hans 6900 Heidelberg Riegler Sechskornbrot
SU1214054A1 (ru) * 1983-04-22 1986-02-28 Красноярский Политехнический Институт Способ производства зернового хлеба
FR2572892A1 (fr) * 1984-11-15 1986-05-16 Billard Patrice Pain special appele paysanne ou campagnarde et son procede de fabrication
DE3733689A1 (de) * 1987-10-06 1989-04-20 Batscheider Lieken Muehlen Verfahren zum herstellen eines brotteiges

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3013003A1 (de) * 1980-04-03 1981-10-08 Hans 6900 Heidelberg Riegler Sechskornbrot
SU1214054A1 (ru) * 1983-04-22 1986-02-28 Красноярский Политехнический Институт Способ производства зернового хлеба
FR2572892A1 (fr) * 1984-11-15 1986-05-16 Billard Patrice Pain special appele paysanne ou campagnarde et son procede de fabrication
DE3733689A1 (de) * 1987-10-06 1989-04-20 Batscheider Lieken Muehlen Verfahren zum herstellen eines brotteiges

Also Published As

Publication number Publication date
RU2034473C1 (ru) 1995-05-10

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