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RU95102813A - Dough composition for production of bread with wheat germinal flakes - Google Patents

Dough composition for production of bread with wheat germinal flakes

Info

Publication number
RU95102813A
RU95102813A RU95102813/13A RU95102813A RU95102813A RU 95102813 A RU95102813 A RU 95102813A RU 95102813/13 A RU95102813/13 A RU 95102813/13A RU 95102813 A RU95102813 A RU 95102813A RU 95102813 A RU95102813 A RU 95102813A
Authority
RU
Russia
Prior art keywords
wheat
production
bread
flakes
wheat germ
Prior art date
Application number
RU95102813/13A
Other languages
Russian (ru)
Other versions
RU2088090C1 (en
Inventor
А.Р. Шмарин
О.А. Коман
Н.П. Фильченко
В.П. Трубина
Е.Б. Шмарина
Original Assignee
А.Р. Шмарин
О.А. Коман
Н.П. Фильченко
В.П. Трубина
Е.Б. Шмарина
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by А.Р. Шмарин, О.А. Коман, Н.П. Фильченко, В.П. Трубина, Е.Б. Шмарина filed Critical А.Р. Шмарин
Priority to RU95102813A priority Critical patent/RU2088090C1/en
Publication of RU95102813A publication Critical patent/RU95102813A/en
Application granted granted Critical
Publication of RU2088090C1 publication Critical patent/RU2088090C1/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

FIELD: baking industry, particularly, production of bread for dietotherapy. SUBSTANCE: composition contains the following ratio of ingredients, mas. %: wheat germinal flakes, 1.00-6.00; wheat bran, 2.00-12.00; yeast, 1.00-1.50; salt, 1.5-2.00; water, 35.0-40.5; dark wheat flour, the balance. EFFECT: retention substances necessary for human being without rise in price.

Claims (1)

Изобретение относится к области хлебопекарного производства, а именно к производству хлеба для лечебного и профилактического питания, и может найти применение для производства диетического хлеба с пшеничными зародышевыми хлопьями. Целью изобретения является создание такого состава теста для производства хлеба с пшеничными зародышевыми хлопьями, который содержал бы максимальное количество необходимых для организма человека веществ, без значительного удорожания готовой продукции, пригодной для профилактики ряда заболеваний, а также для диетического и лечебного питания. Состав теста для производства хлеба с пшеничными зародышевыми хлопьями, включающий муку пшеничную, пшеничные зародышевые хлопья, дрожжи, воду и соль, а также пшеничные отруби при следующем соотношении компонентов, мас.%: пшеничные зародышевые хлопья 1,00 - 6,00; пшеничные отруби 2,00 - 12,00; дрожжи 1,00 - 1,50; соль 1,5 - 2,00; вода 35,0 - 40,5; мука пшеничная II сорта остальное.The invention relates to the field of bakery production, namely to the production of bread for therapeutic and prophylactic nutrition, and may find application for the production of diet bread with wheat germ flakes. The aim of the invention is the creation of such a test composition for the production of bread with wheat germ flakes, which would contain the maximum amount of substances necessary for the human body, without significantly raising the cost of finished products suitable for the prevention of a number of diseases, as well as for dietary and therapeutic nutrition. The composition of the dough for the production of bread with wheat germ flakes, including wheat flour, wheat germ flakes, yeast, water and salt, as well as wheat bran in the following ratio, wt.%: Wheat germ flakes 1.00 - 6.00; wheat bran 2.00 - 12.00; yeast 1.00 - 1.50; salt 1.5 - 2.00; water 35.0 - 40.5; wheat flour of the second grade the rest.
RU95102813A 1995-02-17 1995-02-17 Dough composition for bread production RU2088090C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU95102813A RU2088090C1 (en) 1995-02-17 1995-02-17 Dough composition for bread production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU95102813A RU2088090C1 (en) 1995-02-17 1995-02-17 Dough composition for bread production

Publications (2)

Publication Number Publication Date
RU95102813A true RU95102813A (en) 1997-03-20
RU2088090C1 RU2088090C1 (en) 1997-08-27

Family

ID=20165179

Family Applications (1)

Application Number Title Priority Date Filing Date
RU95102813A RU2088090C1 (en) 1995-02-17 1995-02-17 Dough composition for bread production

Country Status (1)

Country Link
RU (1) RU2088090C1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7252850B2 (en) 2003-05-30 2007-08-07 Delavau Llc High protein and high fiber food products
RU2603900C1 (en) * 2015-08-03 2016-12-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Method of producing bread for preventive purpose

Also Published As

Publication number Publication date
RU2088090C1 (en) 1997-08-27

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