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RU2002122061A - METHOD FOR PRODUCING GRAIN BREAD - Google Patents

METHOD FOR PRODUCING GRAIN BREAD

Info

Publication number
RU2002122061A
RU2002122061A RU2002122061/13A RU2002122061A RU2002122061A RU 2002122061 A RU2002122061 A RU 2002122061A RU 2002122061/13 A RU2002122061/13 A RU 2002122061/13A RU 2002122061 A RU2002122061 A RU 2002122061A RU 2002122061 A RU2002122061 A RU 2002122061A
Authority
RU
Russia
Prior art keywords
grain
producing grain
grain bread
soaking
bread
Prior art date
Application number
RU2002122061/13A
Other languages
Russian (ru)
Other versions
RU2258376C2 (en
Inventor
Валентин Михайлович Седелкин
Людмила Федоровна Рамазаева
Антонина Николаевна Суркова
Галина Петровна Денисова
Ольга Николаевна Целовальникова
Original Assignee
Саратовский государственный технический университет (ТИ СГТУ)
Filing date
Publication date
Application filed by Саратовский государственный технический университет (ТИ СГТУ) filed Critical Саратовский государственный технический университет (ТИ СГТУ)
Priority to RU2002122061/13A priority Critical patent/RU2258376C2/en
Priority claimed from RU2002122061/13A external-priority patent/RU2258376C2/en
Publication of RU2002122061A publication Critical patent/RU2002122061A/en
Application granted granted Critical
Publication of RU2258376C2 publication Critical patent/RU2258376C2/en

Links

Claims (2)

1. Способ производства зернового хлеба, предусматривающий замачивание зерна, переработку зерна с ростком не более 1,5 мм, подготовку других компонентов: соли, сахара, жирового продукта; замес теста, его разделку и выпечку, отличающийся тем, что замачивание зерна осуществляют в яблочном соке.1. Method for the production of grain bread, involving soaking the grain, processing grain with a sprout of not more than 1.5 mm, the preparation of other components: salt, sugar, fat product; kneading dough, cutting and baking, characterized in that the soaking of the grain is carried out in apple juice. 2. Способ по п.1, отличающийся тем, что замачивание зерна в яблочном соке осуществляют в течение 13-19 ч при температуре 25°-35°С.2. The method according to claim 1, characterized in that the soaking of the grain in apple juice is carried out for 13-19 hours at a temperature of 25 ° -35 ° C.
RU2002122061/13A 2002-08-12 2002-08-12 Method for producing of grain bread RU2258376C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002122061/13A RU2258376C2 (en) 2002-08-12 2002-08-12 Method for producing of grain bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002122061/13A RU2258376C2 (en) 2002-08-12 2002-08-12 Method for producing of grain bread

Publications (2)

Publication Number Publication Date
RU2002122061A true RU2002122061A (en) 2004-12-20
RU2258376C2 RU2258376C2 (en) 2005-08-20

Family

ID=35846194

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002122061/13A RU2258376C2 (en) 2002-08-12 2002-08-12 Method for producing of grain bread

Country Status (1)

Country Link
RU (1) RU2258376C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2344611C1 (en) * 2007-07-11 2009-01-27 Государственное образовательное учреждение высшего профессионального образования "Орловский государственный технический университет" (ОрелГТУ) Method of manufacturing grain bread
RU2569832C1 (en) * 2014-10-13 2015-11-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) Method for production of aerated non-yeasted bread of whole-milled wheat grains

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2195125C2 (en) * 2000-05-30 2002-12-27 Общество с ограниченной ответственностью Научно-производственная фирма "Айболит" Method for producing dough for grain bread

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