RU2012151424A - METHOD FOR PRODUCING BAKERY AND FLOUR CONFECTIONERY PRODUCTS OF INCREASED BIOLOGICAL VALUE - Google Patents
METHOD FOR PRODUCING BAKERY AND FLOUR CONFECTIONERY PRODUCTS OF INCREASED BIOLOGICAL VALUE Download PDFInfo
- Publication number
- RU2012151424A RU2012151424A RU2012151424/13A RU2012151424A RU2012151424A RU 2012151424 A RU2012151424 A RU 2012151424A RU 2012151424/13 A RU2012151424/13 A RU 2012151424/13A RU 2012151424 A RU2012151424 A RU 2012151424A RU 2012151424 A RU2012151424 A RU 2012151424A
- Authority
- RU
- Russia
- Prior art keywords
- flour
- confectionery products
- biological value
- soybean
- heat
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract 3
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 235000010469 Glycine max Nutrition 0.000 claims abstract 8
- 244000068988 Glycine max Species 0.000 claims abstract 6
- 235000013312 flour Nutrition 0.000 claims abstract 6
- 235000013339 cereals Nutrition 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims abstract 4
- 239000002994 raw material Substances 0.000 claims abstract 4
- 235000013861 fat-free Nutrition 0.000 claims abstract 3
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract 2
- 244000075850 Avena orientalis Species 0.000 claims abstract 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract 2
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract 2
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract 2
- 241000209056 Secale Species 0.000 claims abstract 2
- 235000007238 Secale cereale Nutrition 0.000 claims abstract 2
- 244000062793 Sorghum vulgare Species 0.000 claims abstract 2
- 235000021307 Triticum Nutrition 0.000 claims abstract 2
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 240000008042 Zea mays Species 0.000 claims abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract 2
- 235000005822 corn Nutrition 0.000 claims abstract 2
- 235000019713 millet Nutrition 0.000 claims abstract 2
- 238000000465 moulding Methods 0.000 claims abstract 2
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 235000009566 rice Nutrition 0.000 claims abstract 2
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
1. Способ получения хлебобулочных и мучных кондитерских изделий повышенной биологической ценности, включающий приготовление теста на основе муки из соевого компонента в виде семенной оболочки и зернового сырья, а также других рецептурных компонентов, его формование и выпечку, отличающийся тем, что в качестве соевого компонента используют оболочковую фракцию в количестве 10-50%, полученную при производстве термообработанной соевой крупки или термообработанной необезжиренной соевой муки.2. Способ по п.1, отличающийся тем, что в качестве зернового сырья используют, или пшеницу, или рожь, или кукурузу, или гречку, или рис, или овес, или просо, или ячмень, или их композиции, или их комбинации.1. A method of obtaining bakery and flour confectionery products of high biological value, including the preparation of dough based on flour from a soybean component in the form of a seed coat and grain raw materials, as well as other recipe components, its molding and baking, characterized in that the soybean component is used shell fraction in an amount of 10-50% obtained in the production of heat-treated soybean grits or heat-treated non-fat soy flour. 2. The method according to claim 1, characterized in that either wheat or rye, or corn, or buckwheat, or rice, or oats, or millet, or barley, or a combination thereof, is used as a grain raw material.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012151424/13A RU2532987C2 (en) | 2012-11-30 | 2012-11-30 | Method for production of bakery and pastry products with increased biological value |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012151424/13A RU2532987C2 (en) | 2012-11-30 | 2012-11-30 | Method for production of bakery and pastry products with increased biological value |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2012151424A true RU2012151424A (en) | 2014-06-10 |
| RU2532987C2 RU2532987C2 (en) | 2014-11-20 |
Family
ID=51214022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012151424/13A RU2532987C2 (en) | 2012-11-30 | 2012-11-30 | Method for production of bakery and pastry products with increased biological value |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2532987C2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2634439C1 (en) * | 2016-07-20 | 2017-10-30 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Амурский государственный университет" | Mixture for baking cake |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6733815B2 (en) * | 1999-04-16 | 2004-05-11 | Cargill, Incorporated | Food ingredient containing wheat gluten, soy grits and soy flour |
| RU2302732C1 (en) * | 2006-05-24 | 2007-07-20 | Государственное унитарное предприятие Государственный научно-исследовательский институт хлебопекарной промышленности (ГУП ГОСНИИХП) Российской академии сельскохозяйственных наук | Method for producing of additive used in production of bread and bakery products |
| RU2350083C1 (en) * | 2007-07-03 | 2009-03-27 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Method of manufacturing bakery products |
-
2012
- 2012-11-30 RU RU2012151424/13A patent/RU2532987C2/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2532987C2 (en) | 2014-11-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20181201 |