WO1999015028A1 - Composition pour preparation acceleree de pain de seigle - Google Patents

Composition pour preparation acceleree de pain de seigle Download PDF

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Publication number
WO1999015028A1
WO1999015028A1 PCT/LV1998/000003 LV9800003W WO9915028A1 WO 1999015028 A1 WO1999015028 A1 WO 1999015028A1 LV 9800003 W LV9800003 W LV 9800003W WO 9915028 A1 WO9915028 A1 WO 9915028A1
Authority
WO
WIPO (PCT)
Prior art keywords
rye bread
composition
accelerated
preparing
sugar
Prior art date
Application number
PCT/LV1998/000003
Other languages
English (en)
Inventor
Aivars Upenieks
Inta Prokuratova
Mara Bekere
Egils Juska
Sarmite Jegere
Andris Milgravis
Original Assignee
Aivars Upenieks
Inta Prokuratova
Mara Bekere
Egils Juska
Sarmite Jegere
Andris Milgravis
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 Aivars Upenieks, Inta Prokuratova, Mara Bekere, Egils Juska, Sarmite Jegere, Andris Milgravis filed Critical Aivars Upenieks
Publication of WO1999015028A1 publication Critical patent/WO1999015028A1/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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain

Definitions

  • the invention relates to the food industry, in particular to the production of mixes necessary for the preparation of bakery products.
  • the dry mix comprises all necessary components at definite weight percent levels in order to obtain dough by adding a certain amount of water thereto.
  • various mixes for the preparation of biscuits and cakes comprising wheat flour, sugar, egg solids, milk solids, flavourings and baking powder are available commercially.
  • Much more complicated are dry mixes suitable for the preparation of bread. In order to develop a formula for such mixes it is necessary to appraise and control the quality of all components since the dough fermentation time and loaf volume of the resulting bread are directly dependent thereon.
  • compositions comprising yeast are more convenient and allow to reduce the dough preparing process twice as much. All said mixes, however, are intended for the professional utilization in bakeries requiring special technological skills.
  • the present invention solves the problem of providing a composition for accelerated rye bread preparing without special professional skills.
  • the problem is solved, according to the invention, by preparing a composition comprising the following components within the dry mix weight percents set forth: rye bread crumbs 0,520 - 0,540 wheat flour 0,430 - 0,450 yeast 0,008 - 0,012 sugar 0,008 - 0,012 salt 0,008 - 0,012
  • Characteristic features of the said mix is that it is based essentially on small particle size rye bread crumbs made of whole-meal rye bread.
  • rye bread To prepare rye bread, according to the present invention, warm boiled water is added to the said mix, thus obtained dough is subjected to fermentation for a period of 1 to 1,5 hours, whereafter the bread is baked at a temperature of 230-240° C for 10 minutes.
  • composition for accelerated rye bread preparing is obtained from small particle size rye bread crumbs (00,9-2,0 mm) wherein the moisture content is of at most 7,5%, screened wheat flour, dried granulated yeast, screened sugar and salt. All said components are weighed off, according to the formula, mixed in a mixer, whereafter the resulting mix is prepacked.
  • the technical and economic advantage of the said composition is providing the possibility to prepare rye bread within a short period of time, i.e., 1,5 hours without having special skills in bread baking technology although usually complicated bread preparing technology requires 12 to 24 hours. Therefore the said composition may be commercialized for household as well as for cafes, bistros and restaurants thus widening assortment thereof.
  • Another advantage of the said composition, according to the present invention is the simplicity thereof allowing to produce the said composition in small size enterprises by using ordinary components and traditional equipment for the production of food concentrates.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Cette invention a trait � l'industrie alimentaire, notamment � la fabrication de m�langes convenant � la pr�paration de produits de boualngerie. La composition pour pr�paration acc�l�r�e de pde seigle se caract�rise par le fait qu'elle est essentiellementconstitu�e de miettes de pain de seigle et d'un m�lange d'autrecomposants dont les quantit�s sont exprim�es en fonction du pourcentage pond�ral du m�lange sec, en l'occurrence, miettes de paide seigle, de 0,520 � 0,540, farine de froment, de 0,430 � 0,450, levure, de 0,008 � 0,012, sucre, de 0,008 � 0,012, sel, de 0,008 � 0,012.
PCT/LV1998/000003 1997-09-23 1998-01-15 Composition pour preparation acceleree de pain de seigle WO1999015028A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
LVP-97-175A LV11960B (lv) 1997-09-23 1997-09-23 Maisījums rudzu maizes ātrai pagatavošanai
LVP-97-175 1997-09-23

Publications (1)

Publication Number Publication Date
WO1999015028A1 true WO1999015028A1 (fr) 1999-04-01

Family

ID=19736336

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/LV1998/000003 WO1999015028A1 (fr) 1997-09-23 1998-01-15 Composition pour preparation acceleree de pain de seigle

Country Status (2)

Country Link
LV (1) LV11960B (fr)
WO (1) WO1999015028A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100447704C (zh) * 2001-03-16 2008-12-31 西门子公司 带有相对时钟的时钟同步型通信系统及建立该系统的方法
AT513689A3 (de) * 2012-12-11 2016-04-15 Anton Haubenberger Verfahren zur Herstellung eines Tiefkühlgebäcks
RU2595153C1 (ru) * 2015-04-03 2016-08-20 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Способ производства ржано-пшеничного хлеба повышенной пищевой ценности

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB680447A (en) * 1949-10-03 1952-10-08 Donald Alec Battiste Bread products and process for the production thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB680447A (en) * 1949-10-03 1952-10-08 Donald Alec Battiste Bread products and process for the production thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
"DAN'S NY SOUR JEWISH RVE BREAD", XP002064863, Retrieved from the Internet <URL:http://idt.net/~wordup/bread/nyrye.html> [retrieved on 19980513] *
WAUGH D: "JEWISH RYE", XP002064864, Retrieved from the Internet <URL:http://countrylife.net/bread/forum/1478.html> [retrieved on 19980513] *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100447704C (zh) * 2001-03-16 2008-12-31 西门子公司 带有相对时钟的时钟同步型通信系统及建立该系统的方法
AT513689A3 (de) * 2012-12-11 2016-04-15 Anton Haubenberger Verfahren zur Herstellung eines Tiefkühlgebäcks
AT513689B1 (de) * 2012-12-11 2016-05-15 Anton Haubenberger Verfahren zur Herstellung eines Tiefkühlgebäcks
RU2595153C1 (ru) * 2015-04-03 2016-08-20 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Способ производства ржано-пшеничного хлеба повышенной пищевой ценности

Also Published As

Publication number Publication date
LV11960A (lv) 1998-02-20
LV11960B (lv) 1998-04-20

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