UA154463U - METHOD OF MANUFACTURING WHEAT-RYE BREAD - Google Patents
METHOD OF MANUFACTURING WHEAT-RYE BREAD Download PDFInfo
- Publication number
- UA154463U UA154463U UAU202301968U UAU202301968U UA154463U UA 154463 U UA154463 U UA 154463U UA U202301968 U UAU202301968 U UA U202301968U UA U202301968 U UAU202301968 U UA U202301968U UA 154463 U UA154463 U UA 154463U
- Authority
- UA
- Ukraine
- Prior art keywords
- flour
- wheat
- rye bread
- rye
- dough
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 4
- 238000004898 kneading Methods 0.000 abstract 2
- 235000016068 Berberis vulgaris Nutrition 0.000 abstract 1
- 241000335053 Beta vulgaris Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 235000019985 fermented beverage Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 239000011265 semifinished product Substances 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Спосіб виробництва хліба пшенично-житнього передбачає замішування та дозрівання тіста, формування заготовок, їх вистоювання і випікання. Під час замішування тіста з борошна пшеничного оббивного, використовують борошняний напівфабрикат, виготовлений з рецептурної кількості борошна житнього оббивного та 20-30 % до загальної маси борошна бурякового ферментованого напою (БФН), що виброджений до кислотності 8 град.The method of production of wheat-rye bread involves kneading and ripening the dough, forming the blanks, proofing them and baking them. When kneading the dough from wheat flour, a flour semi-finished product is used, made from the prescription amount of rye flour and 20-30% to the total mass of beet fermented beverage (BFN) flour, which has been fermented to an acidity of 8 degrees.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202301968U UA154463U (en) | 2023-04-26 | 2023-04-26 | METHOD OF MANUFACTURING WHEAT-RYE BREAD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202301968U UA154463U (en) | 2023-04-26 | 2023-04-26 | METHOD OF MANUFACTURING WHEAT-RYE BREAD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA154463U true UA154463U (en) | 2023-11-15 |
Family
ID=88731800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU202301968U UA154463U (en) | 2023-04-26 | 2023-04-26 | METHOD OF MANUFACTURING WHEAT-RYE BREAD |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA154463U (en) |
-
2023
- 2023-04-26 UA UAU202301968U patent/UA154463U/en unknown
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