EA201100200A1 - MIXTURE FOR PREPARING DIETARY TEST AND METHOD OF MANUFACTURE OF FLOUR PRODUCTS ON ITS BASIS - Google Patents
MIXTURE FOR PREPARING DIETARY TEST AND METHOD OF MANUFACTURE OF FLOUR PRODUCTS ON ITS BASISInfo
- Publication number
- EA201100200A1 EA201100200A1 EA201100200A EA201100200A EA201100200A1 EA 201100200 A1 EA201100200 A1 EA 201100200A1 EA 201100200 A EA201100200 A EA 201100200A EA 201100200 A EA201100200 A EA 201100200A EA 201100200 A1 EA201100200 A1 EA 201100200A1
- Authority
- EA
- Eurasian Patent Office
- Prior art keywords
- mixture
- flour products
- preparation
- raw materials
- gluten
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title abstract 5
- 235000005911 diet Nutrition 0.000 title abstract 4
- 230000000378 dietary effect Effects 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 238000002360 preparation method Methods 0.000 abstract 3
- 239000002994 raw material Substances 0.000 abstract 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000001814 pectin Substances 0.000 abstract 1
- 235000010987 pectin Nutrition 0.000 abstract 1
- 229920001277 pectin Polymers 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Изобретение относится к пищевой промышленности, а именно к приготовлению смесей для теста с использованием бесклейковинного сырья и производству диетических мучных изделий на их основе. Предложена смесь для приготовления диетического теста, содержащая бесклейковинное сырьё, пектин, лимонную кислоту, пищевую соду и загуститель при определённом соотношении компонентов, а также способ производства мучных изделий на основе этой смеси, включающий подготовку смеси из бесклейковинного сырья и пищевых добавок, введение её в мукосмеситель, замес теста и формование массы с последующей его расстойкой и выпечкой, причём при замесе в тесто вводят соль, сахар, дрожжи, растительное масло и воду, расстойку проводят в духовке при температуре 20-40°С в течение 45-60 мин, после чего выпекают изделие до готовности при температуре 200-220°С. Использование изобретения позволяет улучшить потребительские свойства диетических мучных изделий.The invention relates to the food industry, namely the preparation of mixtures for dough using gluten-free raw materials and the production of dietary flour products based on them. A mixture for the preparation of a diet test containing gluten-free raw materials, pectin, citric acid, baking soda and a thickener at a certain ratio of components, as well as a method for the production of flour products based on this mixture, including the preparation of a mixture of gluten-free raw materials and food additives, its introduction into a flour mixer , dough kneading and mass forming followed by proofing and baking, moreover, salt, sugar, yeast, vegetable oil and water are introduced into the dough during the kneading, the proofing is carried out in an oven at a tempo Aturi 20-40 ° C for 45-60 min, after which the product is baked until done at a temperature of 200-220 ° C. The use of the invention allows to improve the consumer properties of dietary flour products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EA201100200A EA015414B1 (en) | 2010-12-22 | 2010-12-22 | Mixture for preparing dietary dough and method for making bakery products based thereon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EA201100200A EA015414B1 (en) | 2010-12-22 | 2010-12-22 | Mixture for preparing dietary dough and method for making bakery products based thereon |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| EA201100200A1 true EA201100200A1 (en) | 2011-08-30 |
| EA015414B1 EA015414B1 (en) | 2011-08-30 |
Family
ID=44544199
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EA201100200A EA015414B1 (en) | 2010-12-22 | 2010-12-22 | Mixture for preparing dietary dough and method for making bakery products based thereon |
Country Status (1)
| Country | Link |
|---|---|
| EA (1) | EA015414B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2602629C1 (en) * | 2015-07-07 | 2016-11-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Марийский государственный университет" | Method of producing dry functional mixtures |
| EA027095B1 (en) * | 2016-04-29 | 2017-06-30 | Общество С Ограниченной Ответственностью "Макарон-Сервис" | Gluten-free, high-protein mix for preparation of dietetic dough, and method for production of baked goods on the basis thereof |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EA019891B1 (en) * | 2012-05-03 | 2014-07-30 | Общество С Ограниченной Ответственностью "Макарон-Сервис" | Method for baking bread product |
| RU2616831C1 (en) * | 2015-12-22 | 2017-04-18 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Composition for crackers production |
| RU2618119C1 (en) * | 2016-01-11 | 2017-05-02 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" | Method for producing gluten-free biscuits |
| RU2719729C1 (en) * | 2019-01-10 | 2020-04-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Уральский государственный экономический университет" (УрГЭУ) | Method for production of enriched gluten-free bread with enhanced nutritive value |
| RU2731283C1 (en) * | 2019-11-18 | 2020-09-01 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный аграрный университет имени Н.И. Вавилова" | Method for preparation of gluten-free choux pastry semi-product |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU999997A1 (en) * | 1981-07-21 | 1983-02-28 | Всесоюзный Заочный Институт Пищевой Промышленности | Method of producing bread |
| SU1660657A1 (en) * | 1988-07-01 | 1991-07-07 | Всесоюзный Заочный Институт Пищевой Промышленности | Dietary bread preparation method |
| JP2007521824A (en) * | 2004-02-13 | 2007-08-09 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Egg substitute composition and method for producing bakery product using the same |
-
2010
- 2010-12-22 EA EA201100200A patent/EA015414B1/en active IP Right Revival
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2602629C1 (en) * | 2015-07-07 | 2016-11-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Марийский государственный университет" | Method of producing dry functional mixtures |
| EA027095B1 (en) * | 2016-04-29 | 2017-06-30 | Общество С Ограниченной Ответственностью "Макарон-Сервис" | Gluten-free, high-protein mix for preparation of dietetic dough, and method for production of baked goods on the basis thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| EA015414B1 (en) | 2011-08-30 |
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