RU2003116923A - METHOD FOR PREPARING BREAD - Google Patents

METHOD FOR PREPARING BREAD

Info

Publication number
RU2003116923A
RU2003116923A RU2003116923/13A RU2003116923A RU2003116923A RU 2003116923 A RU2003116923 A RU 2003116923A RU 2003116923/13 A RU2003116923/13 A RU 2003116923/13A RU 2003116923 A RU2003116923 A RU 2003116923A RU 2003116923 A RU2003116923 A RU 2003116923A
Authority
RU
Russia
Prior art keywords
dough
preparing bread
flour
bread
lentil
Prior art date
Application number
RU2003116923/13A
Other languages
Russian (ru)
Other versions
RU2241336C1 (en
Inventor
Людмила Петровна Пащенко
Виталий Владимирович Стрыгин
Original Assignee
Государственное образовательное учреждение Воронежская государственная технологическая академия
Filing date
Publication date
Application filed by Государственное образовательное учреждение Воронежская государственная технологическая академия filed Critical Государственное образовательное учреждение Воронежская государственная технологическая академия
Priority to RU2003116923/13A priority Critical patent/RU2241336C1/en
Priority claimed from RU2003116923/13A external-priority patent/RU2241336C1/en
Application granted granted Critical
Publication of RU2241336C1 publication Critical patent/RU2241336C1/en
Publication of RU2003116923A publication Critical patent/RU2003116923A/en

Links

Claims (1)

Способ приготовления хлеба, включающий замес теста из пшеничной муки первого сорта, прессованных дрожжей, соли поваренной пищевой и воды, его брожение, разделку, расстойку тестовых заготовок и их выпечку, отличающийся тем, что при замесе теста дополнительно вносят чечевичный солодовый экстракт в количестве 23-27% к массе муки, брожение теста осуществляют в течение 110-130 мин.A method of making bread, including kneading dough from wheat flour of the first grade, pressed yeast, salt, food and water, fermenting, cutting, proofing the dough pieces and baking them, characterized in that when mixing the dough, lentil malt extract is additionally added in an amount of 23- 27% by weight of flour, fermentation of the dough is carried out for 110-130 minutes
RU2003116923/13A 2003-06-09 2003-06-09 Method for preparing of bread RU2241336C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2003116923/13A RU2241336C1 (en) 2003-06-09 2003-06-09 Method for preparing of bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2003116923/13A RU2241336C1 (en) 2003-06-09 2003-06-09 Method for preparing of bread

Publications (2)

Publication Number Publication Date
RU2241336C1 RU2241336C1 (en) 2004-12-10
RU2003116923A true RU2003116923A (en) 2004-12-20

Family

ID=34388188

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2003116923/13A RU2241336C1 (en) 2003-06-09 2003-06-09 Method for preparing of bread

Country Status (1)

Country Link
RU (1) RU2241336C1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2523528C2 (en) * 2012-10-09 2014-07-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Горский государственный аграрный университет" Bread production method
RU2674613C1 (en) * 2017-12-28 2018-12-11 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method of production of bread with addition of hop cones

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