RU96123716A - METHOD FOR PRODUCING RYE-WHEAT BREAD - Google Patents

METHOD FOR PRODUCING RYE-WHEAT BREAD

Info

Publication number
RU96123716A
RU96123716A RU96123716/13A RU96123716A RU96123716A RU 96123716 A RU96123716 A RU 96123716A RU 96123716/13 A RU96123716/13 A RU 96123716/13A RU 96123716 A RU96123716 A RU 96123716A RU 96123716 A RU96123716 A RU 96123716A
Authority
RU
Russia
Prior art keywords
dough
yeast
rye
flour
water
Prior art date
Application number
RU96123716/13A
Other languages
Russian (ru)
Other versions
RU2102887C1 (en
Inventor
Т.Н. Фролова
Original Assignee
Т.Н. Фролова
Filing date
Publication date
Application filed by Т.Н. Фролова filed Critical Т.Н. Фролова
Priority to RU96123716A priority Critical patent/RU2102887C1/en
Priority claimed from RU96123716A external-priority patent/RU2102887C1/en
Application granted granted Critical
Publication of RU2102887C1 publication Critical patent/RU2102887C1/en
Publication of RU96123716A publication Critical patent/RU96123716A/en

Links

Claims (1)

1. Способ производства ржано-пшеничного хлеба из смеси ржаной обдирной муки и пшеничной муки первого сорта, предусматривающий разделение дрожжей на части перед их смешиванием с рецептурными компонентами, исходный цикл приготовления теста, включающий смешивание ржаной обдирной муки, части воды и части дрожжей, приготовление теста из полученного в исходном цикле полуфабриката, пшеничной муки, оставшихся частей воды, дрожжей и соли, брожение теста, его разделку, расстойку полученных заготовок, их увлажнение и выпечку, отличающийся тем, что брожения полуфабриката ведут при 23 - 25°С в течения 2,5 - 3 ч, а в качество дрожжей используют сухие дрожжи, которые разделяют на две части в соотношении 1 : 1, и вторую их часть вводят в тесто одновременно с хлебопекарным улучшителем, а окончательную расстойку тестовых заготовок ведут при влажности не более 30% и температуре 40 - 45oС, при этом компоненты полуфабриката берут в следующем количестве, кг:
Мука ржаная обширная - 30,0
Дрожжи сухие - 0,23
Вода - 46,0,
а компоненты теста берут в следующем количестве, кг:
Мука пшеничная 1 сорта - 70,0
Полуфабрикат - 61,0
Дрожжи сухие - 0,23
Соль поваренная пищевая - 1,5
Хлебопекарный улучшитель - 0,006
Вода - 23,0
2. Способ по п.1, отличающийся тем, что в качестве хлебопекарного улучшителя используют, например, аскорбиновую кислоту в количестве 0,07 - 0,08% от общей массы теста.1. A method for the production of rye-wheat bread from a mixture of peeled rye flour and wheat flour of the first grade, comprising dividing the yeast into parts before mixing them with the recipe components, the initial cycle of dough preparation, including mixing rye peeled flour, part of water and part of the yeast, preparing the dough from the semifinished product obtained in the initial cycle, wheat flour, the remaining parts of water, yeast and salt, fermentation of the dough, its cutting, proofing of the obtained blanks, their moistening and baking, characterized in that Semifinished product is delivered at 23 - 25 ° C for 2.5 - 3 hours, and dry yeast is used as yeast, which is divided into two parts in a 1: 1 ratio, and the second part is introduced into the dough simultaneously with the baking improver, and the final proofing of the dough pieces is carried out at a moisture content of not more than 30% and a temperature of 40 - 45 o C, while the components of the semi-finished product are taken in the following quantity, kg:
Broad rye flour - 30.0
Dry yeast - 0.23
Water - 46.0
and the components of the dough are taken in the following quantity, kg:
Wheat flour 1 grade - 70.0
Semi-finished product - 61.0
Dry yeast - 0.23
Edible salt - 1.5
Bakery Enhancer - 0.006
Water - 23.0
2. The method according to claim 1, characterized in that, for example, ascorbic acid in the amount of 0.07-0.08% of the total weight of the dough is used as a baking improver.
RU96123716A 1996-12-23 1996-12-23 Method for preparing rye-wheat bread RU2102887C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU96123716A RU2102887C1 (en) 1996-12-23 1996-12-23 Method for preparing rye-wheat bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU96123716A RU2102887C1 (en) 1996-12-23 1996-12-23 Method for preparing rye-wheat bread

Publications (2)

Publication Number Publication Date
RU2102887C1 RU2102887C1 (en) 1998-01-27
RU96123716A true RU96123716A (en) 1998-03-20

Family

ID=20188213

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96123716A RU2102887C1 (en) 1996-12-23 1996-12-23 Method for preparing rye-wheat bread

Country Status (1)

Country Link
RU (1) RU2102887C1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2147182C1 (en) * 1999-09-15 2000-04-10 Открытое акционерное общество "ЧЕРКИЗОВО" Bread production method
RU2453116C1 (en) * 2010-12-23 2012-06-20 Людмила Петровна Пащенко "legenda" bread production method

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1554862A1 (en) * 1987-03-17 1990-04-07 Научно-производственное объединение хлебопекарной промышленности Method of producing black and bolted bread
SU1687201A1 (en) * 1989-08-23 1991-10-30 Научно-производственное объединение хлебопекарной промышленности A method of baking rye-wheat bread

Similar Documents

Publication Publication Date Title
RU2195113C1 (en) Method of preparing bakery product
ES2000298A6 (en) A breadmaking method for the production of crisp long term preservation small loaves, and a system therefor.
RU97112080A (en) METHOD FOR PRODUCING BREAD
RU2182772C1 (en) Method of bread production
RU2000100876A (en) METHOD FOR PRODUCING BREAD AND BAKERY PRODUCTS
US3617305A (en) Flour-based dry mixes for home baking
US3897568A (en) Process and compositions for manufacture of yeast-raised products without fermentation
US4248896A (en) Process for baking bread
RU95111578A (en) Method for baking bread "novo-borodinsky"
RU96122595A (en) METHOD FOR PRODUCING WHEAT OR RYE BREAD
RU96123716A (en) METHOD FOR PRODUCING RYE-WHEAT BREAD
RU2081585C1 (en) Method for making bread
RU94004906A (en) METHOD OF MANUFACTURE OF SOKOLNICHESKY BREAD
RU2039437C1 (en) Method for baking bread
RU99116207A (en) METHOD OF MANUFACTURE OF BREAD "BOYARSKY"
RU96109948A (en) METHOD OF MANUFACTURING BREWED BAKERY PRODUCTS
US20110262594A1 (en) Method for the production of bread
RU99117096A (en) METHOD FOR PRODUCING BREAD FROM RYE AND WHEAT FLOUR
US3594181A (en) Process of utilizing mustard and rape seeds as dough improving agents
RU2102887C1 (en) Method for preparing rye-wheat bread
RU95120649A (en) METHOD FOR PRODUCING BREAD
CN110959648A (en) Fried bread stick quality improver and preparation method thereof
RU2157629C1 (en) Method for obtaining bread and bakery products
MD1709C2 (en) Composition and process for production of bread of the whole grain
SU1181609A1 (en) Method of producing bread from the mixture of rye and wheat flour