GRAIN BREAD PRODUCTION METHOD
	KHMELEVA E V; KOROLEV D N; KUZNETSOVA E A
	2024-05-27
专利权人	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
申请日期	2024-05-27
专利号	RU2834980-C1
成果简介	NOVELTY - Invention relates to food industry, namely, to bakery production. Method of producing grain bread consists in soaking peeled and washed soft wheat grains of Pamyati Konovalov variety in a solution of sodium chloride with concentration of 2 % of grain weight for 18-20 hours at temperature 20±2 °C and ratio of grain to sodium chloride solution is 1:1 until grain moisture content is 43-45 %. Further, swollen grains are milled to homogeneous consistency. Then the dough is kneaded for 5-7 minutes using a safe method with addition of a calculated amount of water, dry wheat gluten, sugar solutions, a suspension of pressed bakery yeast and vegetable oil. Then the dough is fermented for 90-120 minutes at temperature of 35 °C, cutting and proofing of workpieces for 40-45 minutes at temperature of 35 °C and relative humidity of 75-85 %. Then bread is baked at temperature of 180-200 °C for 30-35 minutes. Components are used at the following ratio, g: Pamyati Konovalov variety soft wheat grain – 100.0, sodium chloride for preparing a solution for soaking grains – 2.0, pressed bakery yeast – 2.0, dry wheat gluten – 4.0, sugar – 3.0, vegetable oil – 3.0, water – calculated amount to moisture content of 46-47 %. USE - Food industry. ADVANTAGE - Invention allows to expand the range of functional grain bakery products with improved antioxidant properties, as well as to ensure microbiological purity of grain bread. 1 cl, 3 tbl
IPC 分类号	A21D-013/02 ; A21D-008/02
国家	俄罗斯
专业领域	化学化工
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/16577
专题	中国科学院新疆生态与地理研究所
作者单位	FEDERAL STATE BUDGETARY EDUCATIONAL (BUDG-Non-standard)
推荐引用方式 GB/T 7714	KHMELEVA E V,KOROLEV D N,KUZNETSOVA E A. GRAIN BREAD PRODUCTION METHOD. RU2834980-C1[P]. 2024.

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