UA97838U - METHOD OF PRODUCTION OF WHEAT WHEAT BREAD - Google Patents
METHOD OF PRODUCTION OF WHEAT WHEAT BREADInfo
- Publication number
- UA97838U UA97838U UAU201410602U UAU201410602U UA97838U UA 97838 U UA97838 U UA 97838U UA U201410602 U UAU201410602 U UA U201410602U UA U201410602 U UAU201410602 U UA U201410602U UA 97838 U UA97838 U UA 97838U
- Authority
- UA
- Ukraine
- Prior art keywords
- wheat
- baking
- production
- rye
- bread
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 241000209140 Triticum Species 0.000 title 1
- 235000013339 cereals Nutrition 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 230000002269 spontaneous effect Effects 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Спосіб виробництва житньо-пшеничного хліба передбачає приготування водно-борошняної суміші, введення в суміш попередньо приготовленої закваски спонтанного бродіння із пророщеного подрібненого зерна жита і рецептурних компонентів, заміс тіста, бродіння, формування тістових заготовок, вистійку і випічку, при цьому при замісі в тісто додають 10-30 мас. % цілого пророщеного зерна жита, після чого додають рецептурну кількість хлібопекарських дріжджів і солі.The method of production of rye-wheat bread involves the preparation of water-flour mixture, the introduction into the mixture of pre-cooked ferment spontaneous fermentation from germinated crushed rye grain and recipe components, dough, fermentation, formation of dough pieces, baking and baking, pastry and baking 10-30 wt. % of whole germinated rye grain, then add the recipe amount of baker's yeast and salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201410602U UA97838U (en) | 2014-09-29 | 2014-09-29 | METHOD OF PRODUCTION OF WHEAT WHEAT BREAD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201410602U UA97838U (en) | 2014-09-29 | 2014-09-29 | METHOD OF PRODUCTION OF WHEAT WHEAT BREAD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA97838U true UA97838U (en) | 2015-04-10 |
Family
ID=53501492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU201410602U UA97838U (en) | 2014-09-29 | 2014-09-29 | METHOD OF PRODUCTION OF WHEAT WHEAT BREAD |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA97838U (en) |
-
2014
- 2014-09-29 UA UAU201410602U patent/UA97838U/en unknown
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