RU2010132200A - COMPOSITION FOR PREPARING TEST FOR WHEAT BREAD "PEARL" - Google Patents
COMPOSITION FOR PREPARING TEST FOR WHEAT BREAD "PEARL" Download PDFInfo
- Publication number
- RU2010132200A RU2010132200A RU2010132200/13A RU2010132200A RU2010132200A RU 2010132200 A RU2010132200 A RU 2010132200A RU 2010132200/13 A RU2010132200/13 A RU 2010132200/13A RU 2010132200 A RU2010132200 A RU 2010132200A RU 2010132200 A RU2010132200 A RU 2010132200A
- Authority
- RU
- Russia
- Prior art keywords
- composition
- baking
- grade
- yeast
- drinking water
- Prior art date
Links
- 241000209140 Triticum Species 0.000 title claims abstract 7
- 235000021307 Triticum Nutrition 0.000 title claims abstract 7
- 235000008429 bread Nutrition 0.000 title claims abstract 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract 4
- 239000003651 drinking water Substances 0.000 claims abstract 4
- 235000020188 drinking water Nutrition 0.000 claims abstract 4
- 235000013312 flour Nutrition 0.000 claims abstract 4
- 241000237852 Mollusca Species 0.000 claims abstract 3
- 235000015872 dietary supplement Nutrition 0.000 claims abstract 3
- 235000021552 granulated sugar Nutrition 0.000 claims abstract 3
- 150000003839 salts Chemical class 0.000 claims abstract 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000004576 sand Substances 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Композиция для приготовления теста для хлеба пшеничного, содержащая муку пшеничную хлебопекарную высшего или первого сорта, дрожжи хлебопекарные сушеные, сахар-песок, соль поваренную пищевую, БАД «Моллюскам» и воду питьевую, взятую по расчету, чтобы влажность теста составила 46%±(0,5-1,0), при следующем соотношении компонентов по массе, кг: ! Мука пшеничная хлебопекарная высшего или 1 сорта 100 Дрожжи хлебопекарные сушеные 1 Сахар-песок 0,5 Соль поваренная пищевая 1,5 БАД «Моллюскам» 1,0-2,5 Вода питьевая по расчету Composition for the preparation of dough for wheat bread, containing baking wheat flour of the first or first grade, dried baking yeast, granulated sugar, edible salt, dietary supplement “Mollusks” and drinking water calculated to have a humidity of 46% ± (0 , 5-1.0), with the following ratio of components by weight, kg:! Baking wheat flour of the highest or 1st grade 100 Dried baker's yeast 1 Sugar, sand 0.5 Food table salt 1.5 Molluscam dietary supplement 1.0-2.5 Drinking water as calculated
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2010132200/13A RU2455827C2 (en) | 2010-07-30 | 2010-07-30 | Composition for preparation of dough for wheat bread "zhemchuzhny" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2010132200/13A RU2455827C2 (en) | 2010-07-30 | 2010-07-30 | Composition for preparation of dough for wheat bread "zhemchuzhny" |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2010132200A true RU2010132200A (en) | 2012-02-10 |
| RU2455827C2 RU2455827C2 (en) | 2012-07-20 |
Family
ID=45853146
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2010132200/13A RU2455827C2 (en) | 2010-07-30 | 2010-07-30 | Composition for preparation of dough for wheat bread "zhemchuzhny" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2455827C2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2581880C1 (en) * | 2015-02-18 | 2016-04-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" | Method for production of bakery products |
| RU2703199C1 (en) * | 2019-02-14 | 2019-10-15 | Федеральное государственное автономное образовательное учреждение высшего образования "Дальневосточный федеральный университет" (ДВФУ) | Bakery products composition |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2171066C1 (en) * | 2000-03-22 | 2001-07-27 | Тихоокеанский научно-исследовательский рыбохозяйственный центр | Product enriched with free amino acids and method for preparation thereof |
| RU2316964C2 (en) * | 2006-03-09 | 2008-02-20 | Федеральное государственное образовательное учреждение высшего профессионального образования Кубанский государственный университет | Composition for manufacturing dough for bakery foods |
| RU2342857C2 (en) * | 2006-05-19 | 2009-01-10 | Федеральное государственное унитарное предприятие "Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии" (ФГУП ВНИРО) | Dietary supplement "migikalgin" |
-
2010
- 2010-07-30 RU RU2010132200/13A patent/RU2455827C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2455827C2 (en) | 2012-07-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20180731 |