RU2012137635A - COMPOSITION FOR THE PRODUCTION OF BAKERY PRODUCTS FROM A MIXTURE OF RYE AND WHEAT FLOUR - Google Patents
COMPOSITION FOR THE PRODUCTION OF BAKERY PRODUCTS FROM A MIXTURE OF RYE AND WHEAT FLOUR Download PDFInfo
- Publication number
- RU2012137635A RU2012137635A RU2012137635/13A RU2012137635A RU2012137635A RU 2012137635 A RU2012137635 A RU 2012137635A RU 2012137635/13 A RU2012137635/13 A RU 2012137635/13A RU 2012137635 A RU2012137635 A RU 2012137635A RU 2012137635 A RU2012137635 A RU 2012137635A
- Authority
- RU
- Russia
- Prior art keywords
- flour
- rye
- wheat flour
- mixture
- composition
- Prior art date
Links
- 235000013312 flour Nutrition 0.000 title claims abstract 15
- 241000209140 Triticum Species 0.000 title claims abstract 7
- 235000021307 Triticum Nutrition 0.000 title claims abstract 7
- 239000000203 mixture Substances 0.000 title claims abstract 6
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims abstract 3
- 240000004322 Lens culinaris Species 0.000 claims abstract 4
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims abstract 4
- 239000002994 raw material Substances 0.000 claims abstract 4
- 235000013336 milk Nutrition 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 235000020183 skimmed milk Nutrition 0.000 claims abstract 2
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Состав для производства хлебобулочных изделий из смеси ржаной и пшеничной муки, включающий ржаную обдирную и пшеничную муку второго сорта в соотношении 60:40 соответственно и дополнительного сырья к общей массе муки, отличающийся тем, что в качестве дополнительного сырья содержит чечевицу, соевую муку, сухое обезжиренное молоко при следующем соотношении компонентов, мас.%: мука ржаная обдирная - 59,5, мука пшеничная второго сорта - 25,5, чечевица - 12,5, соевая мука - 1,5, сухое обезжиренное молоко - 1.Composition for the production of bakery products from a mixture of rye and wheat flour, including peeled rye and wheat flour of the second grade in a ratio of 60:40, respectively, and additional raw materials to the total mass of flour, characterized in that it contains lentils, soy flour, skimmed dry powder as additional raw materials milk in the following ratio of components, wt.%: peeled rye flour - 59.5, second grade wheat flour - 25.5, lentils - 12.5, soy flour - 1.5, skimmed milk powder - 1.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012137635/13A RU2527298C2 (en) | 2012-09-03 | 2012-09-03 | Composition for production of bakery product of rye and wheat flour mixture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012137635/13A RU2527298C2 (en) | 2012-09-03 | 2012-09-03 | Composition for production of bakery product of rye and wheat flour mixture |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2012137635A true RU2012137635A (en) | 2014-03-10 |
| RU2527298C2 RU2527298C2 (en) | 2014-08-27 |
Family
ID=50191502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012137635/13A RU2527298C2 (en) | 2012-09-03 | 2012-09-03 | Composition for production of bakery product of rye and wheat flour mixture |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2527298C2 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2177690C1 (en) * | 2000-05-11 | 2002-01-10 | Воронежская государственная технологическая академия | Method of preparing rye-wheat bread |
| RU2232508C1 (en) * | 2003-03-04 | 2004-07-20 | Государственное образовательное учреждение Воронежская государственная технологическая академия | Bread preparing method |
| RU2249959C1 (en) * | 2003-10-10 | 2005-04-20 | Кубанский государственный технологический университет | Method for preparing of bakery products |
-
2012
- 2012-09-03 RU RU2012137635/13A patent/RU2527298C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2527298C2 (en) | 2014-08-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20140920 |