RU2013113019A - COMPOSITION FOR THE PRODUCTION OF RYE-WHEAT BAKERY PRODUCTS - Google Patents
COMPOSITION FOR THE PRODUCTION OF RYE-WHEAT BAKERY PRODUCTS Download PDFInfo
- Publication number
- RU2013113019A RU2013113019A RU2013113019/13A RU2013113019A RU2013113019A RU 2013113019 A RU2013113019 A RU 2013113019A RU 2013113019/13 A RU2013113019/13 A RU 2013113019/13A RU 2013113019 A RU2013113019 A RU 2013113019A RU 2013113019 A RU2013113019 A RU 2013113019A
- Authority
- RU
- Russia
- Prior art keywords
- flour
- powder
- rye
- wheat
- composition
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims abstract 3
- 239000000203 mixture Substances 0.000 title claims abstract 3
- 235000013312 flour Nutrition 0.000 claims abstract 12
- 239000000843 powder Substances 0.000 claims abstract 10
- 241000219198 Brassica Species 0.000 claims abstract 4
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract 4
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract 4
- 108010010803 Gelatin Proteins 0.000 claims abstract 4
- 240000004322 Lens culinaris Species 0.000 claims abstract 4
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims abstract 4
- 241000209140 Triticum Species 0.000 claims abstract 4
- 235000021307 Triticum Nutrition 0.000 claims abstract 4
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract 4
- 229920000159 gelatin Polymers 0.000 claims abstract 4
- 239000008273 gelatin Substances 0.000 claims abstract 4
- 235000019322 gelatine Nutrition 0.000 claims abstract 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract 4
- 235000010460 mustard Nutrition 0.000 claims abstract 4
- 239000002994 raw material Substances 0.000 claims abstract 4
- 235000020238 sunflower seed Nutrition 0.000 claims abstract 4
- 235000013336 milk Nutrition 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 235000020183 skimmed milk Nutrition 0.000 claims abstract 2
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Состав для производства ржано-пшеничных хлебобулочных изделий, включающий ржаную обдирную и пшеничную муку второго сорта в соотношении 50:50 соответственно и дополнительного сырья к общей массе муки, отличающийся тем, что в качестве дополнительного сырья содержит чечевицу, соевую муку, сухое обезжиренное молоко, яичный порошок, желатин, семена подсолнечника и горчичный порошок при следующем соотношении компонентов, мас.%: мука ржаная обдирная - 38,3, мука пшеничная второго сорта - 38,3, чечевица - 8,4, соевая мука - 4,2, сухое обезжиренное молоко - 3,2, яичный порошок - 1,25, желатин - 1,65, семена подсолнечника - 1,15, горчичный порошок - 3,55.Composition for the production of rye-wheat bakery products, including peeled rye and wheat flour of the second grade in a ratio of 50:50, respectively, and additional raw materials to the total mass of flour, characterized in that it contains lentils, soy flour, skimmed milk powder, and additional raw materials powder, gelatin, sunflower seeds and mustard powder in the following ratio of components, wt.%: peeled rye flour - 38.3, second grade wheat flour - 38.3, lentils - 8.4, soy flour - 4.2, skimmed dry milk - 3.2, egg powder - 1.25, gelatin - 1.65, sunflower seeds - 1.15, mustard powder - 3.55.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013113019/13A RU2533042C1 (en) | 2013-03-22 | 2013-03-22 | Composition for wheat-and-rye bakery products manufacture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2013113019/13A RU2533042C1 (en) | 2013-03-22 | 2013-03-22 | Composition for wheat-and-rye bakery products manufacture |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2013113019A true RU2013113019A (en) | 2014-09-27 |
| RU2533042C1 RU2533042C1 (en) | 2014-11-20 |
Family
ID=51656412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2013113019/13A RU2533042C1 (en) | 2013-03-22 | 2013-03-22 | Composition for wheat-and-rye bakery products manufacture |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2533042C1 (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2177690C1 (en) * | 2000-05-11 | 2002-01-10 | Воронежская государственная технологическая академия | Method of preparing rye-wheat bread |
| RU2232508C1 (en) * | 2003-03-04 | 2004-07-20 | Государственное образовательное учреждение Воронежская государственная технологическая академия | Bread preparing method |
| RU2249959C1 (en) * | 2003-10-10 | 2005-04-20 | Кубанский государственный технологический университет | Method for preparing of bakery products |
-
2013
- 2013-03-22 RU RU2013113019/13A patent/RU2533042C1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2533042C1 (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: 20150323 |