RU2008136264A - METHOD FOR PREPARING BREAD - Google Patents
METHOD FOR PREPARING BREAD Download PDFInfo
- Publication number
- RU2008136264A RU2008136264A RU2008136264/13A RU2008136264A RU2008136264A RU 2008136264 A RU2008136264 A RU 2008136264A RU 2008136264/13 A RU2008136264/13 A RU 2008136264/13A RU 2008136264 A RU2008136264 A RU 2008136264A RU 2008136264 A RU2008136264 A RU 2008136264A
- Authority
- RU
- Russia
- Prior art keywords
- dough
- dried
- temperature
- flour
- mushrooms
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title claims abstract 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract 4
- 235000013312 flour Nutrition 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims abstract 4
- 244000191482 Cantharellus cibarius Species 0.000 claims abstract 2
- 235000015722 Cantharellus cibarius Nutrition 0.000 claims abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract 2
- 241000209140 Triticum Species 0.000 claims abstract 2
- 235000021307 Triticum Nutrition 0.000 claims abstract 2
- 238000004898 kneading Methods 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims abstract 2
- 239000011780 sodium chloride Substances 0.000 claims abstract 2
- 239000000725 suspension Substances 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Способ приготовления хлеба, включающий замес теста из пшеничной муки высшего сорта, прессованных дрожжей в виде суспензии, раствора поваренной соли и воды, его брожение, разделку, расстойку тестовых заготовок и их выпечку, отличающийся тем, что брожения теста осуществляют 110-150 мин, а при замесе теста дополнительно вносят 2,5-5% грибного порошка лисичек от массы муки в тесте, для чего грибы подвяливают при температуре 45°С, а затем сушат при температуре до 75-80°С и измельчают до порошкообразного состояния.A method of making bread, including kneading dough from premium wheat flour, pressed yeast in the form of a suspension, a solution of sodium chloride and water, fermenting, cutting, proofing the dough pieces and baking them, characterized in that the dough is fermented for 110-150 minutes, and when mixing the dough, 2.5-5% of chanterelle mushroom powder is additionally added by weight of the flour in the dough, for which the mushrooms are dried at a temperature of 45 ° C, and then dried at a temperature of 75-80 ° C and crushed to a powder state.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008136264/13A RU2411729C2 (en) | 2008-09-08 | 2008-09-08 | Method of bread baking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008136264/13A RU2411729C2 (en) | 2008-09-08 | 2008-09-08 | Method of bread baking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008136264A true RU2008136264A (en) | 2010-03-20 |
| RU2411729C2 RU2411729C2 (en) | 2011-02-20 |
Family
ID=42136841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008136264/13A RU2411729C2 (en) | 2008-09-08 | 2008-09-08 | Method of bread baking |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2411729C2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839843A (en) * | 2015-04-23 | 2015-08-19 | 吴中区胥口精益生物医药研究所 | Chanterelle fermentation-type beverage processing technology |
| RU2670515C1 (en) * | 2018-01-09 | 2018-10-23 | Екатерина Александровна Машенская | Composition of dough for production of wheat bread with mushrooms |
| RU2682034C1 (en) * | 2018-01-09 | 2019-03-14 | федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) | Composition of dough for production of wheat bread with mushrooms |
| RU2756818C1 (en) * | 2020-12-08 | 2021-10-06 | федеральное государственное бюджетное образовательное учреждение высшего образования "Алтайский государственный технический университет им. И.И. Ползунова" (АлтГТУ) | Composition of dough for production of wheat bread with mushrooms |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040063691A (en) * | 2003-01-08 | 2004-07-14 | 손영석 | Functional bread and hamburger |
| JP2007043953A (en) * | 2005-08-10 | 2007-02-22 | Masumi Aeba | Method for producing bread |
| RU2335902C1 (en) * | 2007-05-25 | 2008-10-20 | Государственное образовательное учреждение высшего профессионального образования Федерального агентства по образованию Пятигорский государственный технологический университет | Method of manufacturing bakery products |
-
2008
- 2008-09-08 RU RU2008136264/13A patent/RU2411729C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2411729C2 (en) | 2011-02-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20110909 |
|
| NF4A | Reinstatement of patent |
Effective date: 20130727 |
|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20170909 |