RU2012147568A - METHOD FOR PRODUCING WHEAT BREAD - Google Patents
METHOD FOR PRODUCING WHEAT BREAD Download PDFInfo
- Publication number
- RU2012147568A RU2012147568A RU2012147568/13A RU2012147568A RU2012147568A RU 2012147568 A RU2012147568 A RU 2012147568A RU 2012147568/13 A RU2012147568/13 A RU 2012147568/13A RU 2012147568 A RU2012147568 A RU 2012147568A RU 2012147568 A RU2012147568 A RU 2012147568A
- Authority
- RU
- Russia
- Prior art keywords
- fermented
- flour
- dough
- soy milk
- producing wheat
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title claims abstract 5
- 241000209140 Triticum Species 0.000 title claims abstract 3
- 235000021307 Triticum Nutrition 0.000 title claims abstract 3
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract 4
- 238000004898 kneading Methods 0.000 claims abstract 4
- 235000013322 soy milk Nutrition 0.000 claims abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract 2
- 238000001802 infusion Methods 0.000 claims abstract 2
- 235000019226 kombucha tea Nutrition 0.000 claims abstract 2
- 239000007788 liquid Substances 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims abstract 2
- 150000003839 salts Chemical class 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 2
- 235000008939 whole milk Nutrition 0.000 claims abstract 2
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Способ производства пшеничного хлеба, включающий замес теста из традиционных компонентов - муки, дрожжей, соли и воды, брожение теста, разделку, расстойку и выпечку хлеба, отличающийся тем, что при замесе теста взамен цельного молока вносят соевое молоко, заквашенное культуральной жидкостью Medusomyces gisevi (настой чайного гриба) в количестве 10% к массе муки, причем заквашивание соевого молока происходит в течение 18 ч при температуре 32-35°C и влажности 75-80% до достижения титруемой кислотности 70-75°T.A method of producing wheat bread, including kneading dough from traditional components - flour, yeast, salt and water, fermenting dough, cutting, proofing and baking bread, characterized in that when kneading dough, soy milk, fermented with Medusomyces gisevi culture liquid, is introduced instead of whole milk ( Kombucha infusion) in an amount of 10% by weight of flour, and soy milk is fermented for 18 hours at a temperature of 32-35 ° C and a humidity of 75-80% until titratable acidity of 70-75 ° T is reached.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012147568/13A RU2526651C2 (en) | 2012-11-02 | 2012-11-02 | Wheat bread production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012147568/13A RU2526651C2 (en) | 2012-11-02 | 2012-11-02 | Wheat bread production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2012147568A true RU2012147568A (en) | 2014-05-10 |
| RU2526651C2 RU2526651C2 (en) | 2014-08-27 |
Family
ID=50629411
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012147568/13A RU2526651C2 (en) | 2012-11-02 | 2012-11-02 | Wheat bread production method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2526651C2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2583088C1 (en) * | 2015-02-11 | 2016-05-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Method for producing crispbread |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2045904C1 (en) * | 1993-03-16 | 1995-10-20 | Научно-производственное объединение "Масложирпром" | Method for producing wheat bread |
| RU2139661C1 (en) * | 1997-12-02 | 1999-10-20 | Санкт-Петербургская государственная академия холода и пищевых технологий | Method of suppression of development of bread potato illness |
| CN101785492B (en) * | 2010-03-05 | 2012-12-19 | 华南理工大学 | Bread and production method thereof |
| RU2430526C1 (en) * | 2010-04-19 | 2011-10-10 | Рита Александровна Федорова | Wheat bread production method |
-
2012
- 2012-11-02 RU RU2012147568/13A patent/RU2526651C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2526651C2 (en) | 2014-08-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20141103 |