Baking and equipment for making or processing doughs and doughs for baking (A21)

A   Human necessities(312083)
A21            Baking; equipment for making or processing doughs; doughs for baking(8182)

Rotary oven // 2642500
FIELD: food industry.SUBSTANCE: oven includes a baking chamber, a door, a rack truck with baking sheets, a locking and rotating mechanism, a system for main and auxiliary heating the baking chamber and steam humidification. The main heating system consists of a fan and a heat source set for working baking temperatures from 140 to 240 degrees. The auxiliary heating and steam humidification system insulated from the baking chamber by a thermal insulating chamber consists of a fan, an automatic shutter, water supply tubes, a storage heater heating unit, which are located outside the baking chamber.EFFECT: reducing the heat capacity of the baking chamber, which causes a faster rise and fall in temperature at different stages of baking.1 dwg
ethod of producing protein snack // 2642465
FIELD: food industry.SUBSTANCE: method of producing a protein snack includes preparing protein-containing dough, moulding the dough into pieces, and baking. As a protein raw material, dry milk whey is used. The dough is prepared with the following component ratio (g): dry milk whey 20.0; spices 2.0; salt 0.2; wheat flour 0-3.0; baking soda 0-0.3; water to the dough humidity of 29.6-33.1%.EFFECT: improving the quality of products, increasing the protein content, obtaining a product for the functional purpose, intended for the nutrition of athletes, obtaining products that can replace flour confectionery, crackers and chips.1 tbl, 4 ex
ixture for soft waves baking // 2642081
FIELD: food industry.SUBSTANCE: invention relates to food industry. Mixture for baking soft wafers includes a flavoring filler, a fatty component, a melange, a flour, a powder from lupine seeds. As flavor filler contains a mixture of isomalt and ground cherry kernels in a ratio of 15:1. As flour contains a mixture of wheat flour and dietary fiber HERBACEL at a ratio of 9:1. As a fat component contains a mixture of confectionery fat and wheat fibers Kamecel FW 200 at a ratio 4:1. Starting components are used in the following ratio, wt %: a mixture of isomalt and ground cherry kernels 18.9–28.3, a mixture of confectionery fat and wheat fibers Kamecel FW 200 18.9–23.1, melange 13.3–16.1, mixture of wheat flour and dietary fiber HERBACEL 34.3–34.8, powder from the seeds of lupine 5.2–7.1. Wheaten fibers Kemecel FW 200 is pre-filled with water at a temperature of 20 °C for 1–2 minutes at a ratio of 1:7, respectively.EFFECT: invention allows to increase the protein content, reduce the sugar content and the overall caloric content of the product.1 cl, 3 ex, 4 tbl
ethod for preparing rich bakery product of geroprotective orientation // 2641623
FIELD: food industry.SUBSTANCE: method involves kneading dough from top-grade flour, bakery yeast, saline (ρ=1.19 g/cm3), chicory root powder, water, 5.5 g of soy isolate, 24 g of lecithin, 4.3 g of almond oil, 10 g of glycerol. The kneaded dough is fermented for 3 hours at 32°C to achieve the acidity of 3 deg. The fermented dough is cut and sent to proofing and baking.EFFECT: invention allows to improve the consumer properties of a bakery product, to increase its biological value, to enrich it with vitamins, and to expand the range of geroprotective food products.3 tbl, 1 ex
Gluten-free biscuit production method // 2641528
FIELD: food industry.SUBSTANCE: gluten-free biscuit production method is proposed, involving mixing loose products - amaranth flour, corn starch, powdered sugar, food salt, vanillin - with butter, followed by adding chicken eggs and the polyvitamin additive Vetoron-E, stirring the mixture until smooth, moulding and baking at the temperature 180°C for 15 minutes, cooling and packaging, while the formulation products are included in the composition at the following ratio, wt %: amaranth flour 22-30; corn starch 22-30; powdered sugar 8-13; vanillin 0.4-0.6; chicken egg 4-6; salt 0.4-0.6; butter 25-35; Vetoron-E 0.125.EFFECT: invention allows to improve the organoleptic indices of the gluten-free biscuit quality, to improve its nutritional value while completely excluding gluten-containing products.1 tbl, 3 ex
"gluten-free" pelmeni and method for their production // 2641075
FIELD: food industry.SUBSTANCE: pelmeni formula consists of veined beef 1 s, broiler chicken's meat, goose raw fat, flour mix "MIK'S", including rice flour, flax flour, corn starch, chickpea flour and amaranth flour, garlic, onion, salt, spices, water, milk curd whey, olive oil, sunflower oil, guar gum and xanthan gum, chicken eggs and water, flour rice or cornstarch for filling. The quantitative ratio of the ingredients is selected. For the dough, milk curd whey and water are taken in a ratio of 70:30. The method involves preparation of meat and vegetable raw materials, dough kneading, minced meat preparation, formation, freezing and tumbling of products. In the dough production, heating of gluten-free flour components is applied, and the mixture with curd whey is used with a titrated acidity of at least 67°T, water with a temperature not exceeding 37±1°C. Minced meat preparation is carried out in a periodically-operating minced meat mixer. Dough kneading is carried out in continuous or batch dough mixers for 7-9 minutes.EFFECT: high biological and nutritional characteristics, obtaining of pelmeni dough with improved rheological properties.4 cl, 5 tbl
Dry mixture for pancakes // 2640868
FIELD: food industry.SUBSTANCE: dry mixture for pancakes includes a mixture of flaxseed flour and sesame flour, taken at the ratio of 3:1, corn starch, granulated sugar, table salt, citric acid, baking powder, and unabi powder. The initial components are used at the following ratio, wt %: mixture of flaxseed flour and sesame flour 50.0-70.0, corn starch 10.0-30.0, granulated sugar 11.0, table salt 1.5, citric acid 1.0, baking powder 1.5, unabi powder 5.0.EFFECT: invention allows to increase the nutritional value and improve the organoleptic properties of finished products.2 tbl, 3 ex
ethod for producing sponge aerated biscuits with increased nutritional value // 2640839
FIELD: food industry.SUBSTANCE: in the method, egg melange is whipped with sugar powder at the kneading body rotation speed of 700-800 min-1 for 5-7 minutes before increasing the mixture volume 2.5-3 times. Flour from wholemeal corn grain and flour from wholemeal chickpea seeds, taken at the ratio of 60:40, respectively, are introduced. The mixture is stirred at the kneading body rotation speed of 300-400 min-1 for 10-15 s. Sesame seeds are added and stirred for another 10 s. The kneaded dough is poured into confectionery moulds and baked at a temperature of 160-200°C for 7-10 minutes. The baked products are cooled to a temperature of 35-40°C and packed. The dough is prepared with the humidity of 28±1% with the following content of the formulation components, kg: flour from wholemeal corn grain - 280, flour from wholemeal chickpea seeds - 187, sugar powder - 348, egg melange - 357, sesame - 109.EFFECT: invention allows to improve the quality of finished products, to increase the nutritional and biological value, to expand the range of flour confectionery products of preventive orientation.3 tbl, 2 ex
Dry mixture for pancakes // 2640835
FIELD: food industry.SUBSTANCE: dry mixture for pancakes includes a mixture of flaxseed flour and sesame flour, taken at the ratio of 3:1, corn starch, granulated sugar, table salt, citric acid, baking powder, and dry skimmed yogurt. The initial components are used at the following ratio, wt %: mixture of flaxseed flour and sesame flour 50.0-70.0, corn starch 10.0-30.0, granulated sugar 11.0, table salt 1.5, citric acid 1.0, baking powder 1.5, dry skimmed yogurt 5.0.EFFECT: invention allows to increase the nutritional value and improve the organoleptic properties of finished products.2 tbl, 3 ex
Gluten-free dry mixture for pancakes // 2640833
FIELD: food industry.SUBSTANCE: gluten-free dry mixture for pancakes includes a mixture of flaxseed flour and sesame flour, taken at the ratio of 3:1, corn starch, granulated sugar, table salt, citric acid, baking powder, and apricot powder. The initial components are used at the following ratio, wt %: mixture of flaxseed flour and sesame flour 50.0-70.0, corn starch 10.0-30.0, granulated sugar 4.0, table salt 1.5, citric acid 1.0, baking powder 1.5, apricot powder 12.0.EFFECT: invention allows to increase the nutritional value and improve the organoleptic properties of finished products.2 tbl, 3 ex
Device for baking // 2640430
FIELD: food industry.SUBSTANCE: device for baking comprises the opening and closing waffle makers, which can be shifted by the loader down the constantly moving belt-type conveyor, which circles in the inline direction of the oven through the oven baking chamber and to the products unloader. The waffle makers comprise the bottom form for baking and the upper form for baking, each of which can move around an axis of the waffle maker between the open position and the closed position. The waffle makers are linked to the belt-type conveyor by virtue of the adjustable mechanical connections, at the same time the device for baking comprises the device for the waffle makers removal at a minimum in one place of the belt-type conveyor, where the waffle makers can be removed and put back. The waffle makers removal and return take place on the constantly moving belt-type conveyor.EFFECT: invention provides the replacement of the defective or dirty forms for baking while device continuous working.18 cl, 17 dwg
ethod of feeding non-mouldable fluid fillings in drum-type machines for manufacturing products from dough shell with filling // 2640423
FIELD: food industry.SUBSTANCE: method of feeding a filling comprises the following series of main distinctive features: a fluid, non-mouldable filling is used; the filling is fed from a nozzle under pressure increased relative to atmospheric; due to the increased pressure, the filling is fed not only directly to the moulding area of end products, but simultaneously above it to the left and to the right of the nozzle, and also above its outlet opening. Due to that, wetting dough strips with the filling to the area mentioned above, as well as forming a filling column of a predetermined height above it, are ensured.EFFECT: increasing the uniformity of pressure distribution from the filling side onto the dough at the time of deforming the latter in the sockets of the moulding cells.3 cl, 1 dwg
Bread production method // 2640348
FIELD: food industry.SUBSTANCE: bread production method provides dough kneading in a straight way. The resulting dough is covered with foil and left to rise for 40-45 min, punched and then left for another 45 minutes, after which the dough is subjected to cutting and proofing for 53 minutes and sent to bake, baked for 40 minutes at a temperature of 220°C. The dough is prepared with the following contents of the formulation components, kg per 100 kg of flour mixture: wheat flour of the highest grade from Novosibirskaya wheat grain 29 - 90.0; flour from barley of Granal grade 32 - 10.0; bakery pressed yeast - 3.0; salt - 1.3, sugar - 2.5, water - by calculation.EFFECT: improved bread quality by organoleptic properties, volume and overall baking evaluation.5 tbl, 4 ex

Bakery composition of preventive purpose // 2639977
FIELD: food industry.SUBSTANCE: baking composition of the preventive purpose contains top-grade baking wheat flour, pressed baking yeast, table food salt, drinking water in a quantity providing a dough humidity of 44%, and additionally contains dried celery root powder. All the components are taken at a specified ratio.EFFECT: invention allows to improve the nutritional value, to increase dietary fiber content, to increase the biological value due to improving the mineral and vitamin composition, reduce the energy value due to the dilution of flour with less nutritious dried celery root powder, to increase the freshness and output of resulting bread based on the bakery composition of the preventive purpose.3 tbl

Shaft coupling for roll mill device // 2639961
FIELD: machine engineering.SUBSTANCE: roll mill device for processing moulded articles or dough sheets for making baked foods comprises a roll mill (21) and a frame (22) of the machine. The roll mill (21) is connected to the frame (22) via the shaft coupling. The shaft coupling is intended to engage the shaft neck (1) with the drive (3) or the bearing axis (25). The rotatable coupling housing (4) has a coupling opening (5) for receiving the shaft neck (1). The shaft neck has a polygonal cross section. The housing (4) of the coupling is made integral or openable along the dividing line (6). The dividing line (6) intersects the opening (5) of the coupling, wherein the clamping device (7) is provided for the non-rigid retention of the shaft neck (1) in the coupling opening (5). The coupling opening (5) is formed at least partially by clamping shoes (8) which are pressed against the journal neck (1) in a closed position by means of the clamping device (7), preferably flat one.EFFECT: simplification of assembly and disassembly.14 cl, 5 dwg
Soft biscuits with slow release of glucose // 2638946
FIELD: food industry.SUBSTANCE: cereal product is proposed, having seeds in the form of whole-grain groats or coarse- and/or finely-crushed groats, a water activity of about 0.4 or more, and a slowly releasing glucose (SRG) content of more than about 15 g per 100 g of a cereal product. A method for manufacturing a baked cereal product is proposed, comprising (a) preparing dough, (b) moulding the dough to form dough pieces, (c) baking the dough piece to produce a baked cereal product, such that the baked cereal product has a SRG content at least approximately 15 g per 100 g of the baked cereal product and a water activity of about 0.4 or more, wherein the baked cereal product comprises whole-grain groats or coarse- and/or finely-crushed groats. A nutritional bar is provided, comprising (a) a water activity of about 0.4 or more, (b) a content of SRG more than 15 g per 100 g of the nutritional bar, (c) a binder to be heat treated, and (d) seeds in an amount of about 15% by weight or more of the nutritional bar, wherein the seeds are in the form of whole-grain groats or coarse- and/or finely-crushed groats. Also a process is proposed for preparing a nutritional bar, comprising (a) heating the binder to a temperature of about 77°C (170°F) or more, (b) connecting the binder to buckwheat groats and (c) cooling to form a bar so that, after cooling, the nutritional bar contains the seeds in an amount of about 15 wt % or more of the weight of the nutritional bar, the water activity of the bar is about 0.4 or more and the content of SRG exceeds about 15 g per 100 g of the nutritional bar, where the seeds are in the form of whole-grain groats or coarse- and/or finely-crushed groats.EFFECT: invention allows to obtain cereal products with desired levels of slowly released glucose, which provide a beneficial effect while maintaining blood glucose level for a long time.25 cl, 11 tbl, 5 ex

ethod for enriching gluten and starch fractions in wheat flour // 2638651
FIELD: food industry.SUBSTANCE: method for continuously or semi-continuously enriching gluten and starch fractions in wheat flour is proposed, comprising the stages of: (a) contacting wheat flour with a diluent to produce first dough; (b) subjecting the first dough to deformation at a first pressure, including simple shear flow, rotational flow, and expandable flow, to produce second dough comprising one or more first aggregated gluten fractions; and (c) if required, subjecting the second dough to deformation including shear flow at a second pressure different from the first pressure to produce a composition comprising one or more additionally aggregated gluten fractions and one or more additionally starch-enriched fractions, the moisture content of the dough obtained at stage (a) being 50% or less of the dry weight of the flour, taking into account the flour humidity. Also a devise is proposed, comprising a first means for subjecting first dough at a first pressure to deformation comprising simple shear flow, rotational flow and expandable flow to produce second dough comprising starch and aggregated gluten, and a second means that deforms second dough including shearing flow at a second pressure different from the first pressure to obtain a composition comprising an aggregated gluten-enriched fraction and a starch-enriched fraction, wherein the first means is an extruder, and the second means is a concentric cylindrical-type extruder including an outer cylinder and an inner cylinder, including actuating mechanisms and/or a static mixer, or combinations thereof, or a device comprising two belts acting as actuating mechanisms and moving in one direction with different speeds and at an angle to each other.EFFECT: invention allows to carry out the process of separating gluten and starch from wheat flour while simultaneously reducing the amount of water used, the amount of energy consumed to remove the water, and reducing the thermal degradation and microbial degradation of gluten protein.8 cl, 5 dwg, 2 tbl, 5 ex
Composition for waffle filling preparation // 2638648
FIELD: food industry.SUBSTANCE: composition for waffle filling preparation containing sugar powder, confectionery fat, flavouring and aromatic additives is provided, which further contains a protein preparation based on the housefly larvae, with the following ratio of components, %: confectionery fat 32.0-44.0; protein preparation based on the housefly larvae 5.0-20.0; flavouring composition 3.0-5.0; powdered sugar - the rest.EFFECT: increased food and biological value due to the protein preparation, organoleptic parameters as a result of the introduction of a protein composition in the filling that reduces the carbohydrate and fat content and eliminates too sweet taste and tallowy aftertaste.2 tbl, 4 ex
ethod for preparing yeasted dough for bakery products // 2638045
FIELD: food industry.SUBSTANCE: method for preparing yeasted dough for bakery products provides for introducing, during kneading the dough, broth of brown algae with a temperature of 35-40°C with the content of dry substances of 1.0% to 6.0%. The dough is made from top grade flour, broth, eggs, sugar, salt, dry bakery yeast, butter. The dough is kneaded for 10 minutes and left to ferment for 2.0-2.5 hours at a chamber temperature of 35-40°C, punching the dough 2-3 times for that time. The finished dough is characterized with an acidity of 2.5-2.8 deg. H.EFFECT: method for preparing yeasted dough allows to efficiently use brown algae, to reduce the technological process duration, to reduce energy consumption and to improve the organoleptic properties of dough and finished products.5 ex

Bakery improver composition // 2637209
FIELD: food industry.SUBSTANCE: bakery improver composition comprises a functional base and food additives in effective quantities, including ascorbic acid, ammonium sulfate and monosubstituted calcium phosphate. Wherein enzymatically active flour from thallus of red algae Ahnfeltia tobuchiensis, showing lipoxygenase activity, is used as the functional base. The ratio of the food additives to the weight of flour from thallus of red algae Ahnfeltia tobuchiensis is, wt %: ascorbic acid - 0.5-1.5; ammonium sulphate - 1.70-1.74; monosubstituted calcium phosphate - 2.8-3.2.EFFECT: invention makes it possible to correct the baking properties of wheat flour with weak and medium gluten, to intensify dough fermentation processes, to improve the consumer properties of finished bakery products and to increase their freshness preservation time.3 dwg, 2 tbl

ixture for pancakes baking // 2636766
FIELD: food industry.SUBSTANCE: baking mixture for pancakes includes wheat flour and other recipe ingredients, as well as a binary flour composition in an amount of 50% of the total weight of the mixture. The first component of the binary flour composition is soybean germ flour obtained from the waste fraction from the processing of soybean seeds for heat-treated and non-fermented cereals or flour and the second component is non-wheat flour: either pea, or chickpea, or lentil, or rice, or buckwheat, or corn, or millet, or oatmeal, or rye, or barley, taken in a weight ratio of 1:1.EFFECT: increased nutritional and biological value of the product obtained, and its functionality.11 cl, 3 dwg, 3 tbl, 1 ex

ixture for baking of soybean-berry pancakes // 2636763
FIELD: food industry.SUBSTANCE: mixture includes wheat flour and other recipe ingredients such as egg powder, whole milk powder, food soda, citric acid, salt, sugar, in the weight ratio of wheat flour: other recipe ingredients - 54.4%:10.6% respectively. The mixture further comprises a soybean-berry binary composition in an amount of 35% of the total weight of the mixture. The first component of the soybean-berry binary composition is soybean germ flour obtained from the waste fraction from the processing of soybean seeds to non-fat and heat-treated grits or flour, and the second component is berry powder that are part of the soy-berry binary composition in a ratio of 25%:10% respectively, based on the total weight of the mixture.EFFECT: increased nutritional and biological product value, provided functionality.5 cl, 3 tbl, 1 dwg

ethod for manufacturing small-piece bakery products // 2636759
FIELD: food industry.SUBSTANCE: flour is sieved, salt, yeast and sugar are prepared, dough is kneaded, divided into portions, proofed, baked, cooled, while the kneaded dough consists of top-grade wheat flour - 45%, salt - 2%, sugar - 4%, yeast - 3%, drinking water - 41%, sonicated for 8 minutes, and an emulsion - 5% of the total weight, the emulsion consisting of vegetable oil - 10%, whey - 75%, drinking water - 15%, the dough is stirred, divided into moulds, placed in the convection steamer, in which the proofing, the baking and the cooling to the temperature of 35°C are carried out using ultrasound, in the automated manner.EFFECT: assortment expansion of small-piece bakery products with extended shelf life and simultaneous improvement of quality indices and physical properties, giving the possibility of freezing and defrosting without degrading the quality characteristics of finished products.1 dwg
Device of forming drum cell of machine for manufacturing products representing shell closed by means of sticking at least two dough strips in specified area, in which filling is enclosed (versions) // 2636756
FIELD: food industry.SUBSTANCE: device includes a recess-socket and a step surrounding it by the perimeter. In at least one its point, the step has at least one groove preferably elongated in the direction from the socket to the side surface of the step. The groove width tG lies in the range from 0.5 to 5, the depth hG is from 0.01 to 1 mm, wherein the groove length LG is either equal to the step width tS at the groove location point, or less than tS, but not more than 10 times. In the second version, at least in one point, the socket at its edge, in the area of the lateral socket surface transition to the step bottom surface, has at least one facet made within the angle af, more than 5°, but less than 170°, at the depth hf, which is not less than 5% of the socket depth hR . The group of inventions ensures different pressure on the dough, both in various parts above the cell step - in the sticking area of the fragments of dough strips constituting the product shell - and in the various parts of the areas adjacent thereto from the cell socket side.EFFECT: expanded operating capabilities of the device.23 cl, 4 dwg

Feeder and leveller of pancake dough portions on frying surface for pancake machine // 2636755
FIELD: food industry.SUBSTANCE: invention substance consists in the use of rollers connected to blades, intended for abutting in the frying surface, and units for adjusting the mutual arrangement of the rollers and the blades.EFFECT: improving the accuracy of positioning the dough-levelling blades with respect to the frying surface, reducing the time of the machine changeover for producing pancakes with new parameters.25 cl, 5 dwg
ethod for manufacturing aerated bread "little farm" // 2636604
FIELD: food industry.SUBSTANCE: method for manufacturing aerated bread includes kneading the dough from the whole-grain triticale flour, iodized salt, concentrated apple juice and water. The components are mixed in the MMC-50 plant at the kneading body rotation frequency of 500 min-1 for 7 minutes, then the dough from the MMC-50 plant through a solenoid valve is moulded into dough pieces weighing 350 or 550 g at 27°C in bread moulds pre-oiled with vegetable oil. Then they are placed into a two-chamber whipping plant, and the dough pieces are whipped under the compressed air pressure of 0.4 MPa and the whipping intensity of 600 min-1 for 30 s. Baking is carried out at the temperature of 185±5°C for 40 min. The dough is prepared by the following choice of the ratio of the recipe components (g): whole-grain triticale flour 93.5, concentrated apple juice 5.0, iodized salt 1.5, water in terms of the dough humidity of 55.0%.EFFECT: method for manufacturing aerated bread from whole-grain triticale flour allows to increase the quality, nutritional value and yield of bread, to improve the quality of products by organoleptic and physicochemical indices, to slow down the process of its staling, to intensify the process of preparing products for functional purpose due to excluding the stages of fermentation and proofing, to reduce the labour intensity and energy consumption of the production process, to reduce the cost of finished products, to expand the range of bread of the functional purpose.1 tbl, 2 ex
Dough composition for shortbread semi-product manufacture // 2636469
FIELD: food industry.SUBSTANCE: composition includes wheat flour, wheat flour (for dusting), granulated sugar, butter, melange, sodium hydrogen carbonate, ammonium carbonate, edible salt, essence and powder from sunflower seeds. The initial components are used in the following ratio, wt %: wheat flour 38.18, wheat flour (for dusting) 3.58, granulated sugar 17.94, butter 22.87, melange 6.28, sodium bicarbonate 0.045, ammonium carbonate 0.045, edible salt 0.18, essence 0.18, powder from sunflower seeds 10.7.EFFECT: high nutritional value, improved structural and mechanical properties and increased organoleptic parameters.1 ex
Heating-resistant moisture-holding barrier for food products // 2635447
FIELD: food industry.SUBSTANCE: food product having at least a first and a second part, wherein water activity in the first part is lower than water activity in the second part, and a moisture-holding barrier between the first part and the second part, in which the moisture-holding barrier is formed by dehydrating an emulsion containing a lipid in an amount of 45 -55 wt % and an aqueous phase in an amount of 45-55 wt %, the aqueous phase containing up to 4 wt % of a biopolymer emulsifier, and the moisture-holding barrier contains up to 4 wt % of the emulsifier. The method for preparing a food product comprises the stages of: 1) preparing an emulsion comprising a lipid in an amount of 45-55 wt % and an aqueous phase in an amount of 45-55 wt %, the aqueous phase comprising up to 4 wt % of a biopolymer emulsifier; 2) applying the emulsion to the first part of the food product until the shell of the first part is obtained; 3) drying the shell; 4) combining the first shell-coated part with the second part, so that the shell forms a layer between the first part and the second part; and 5) heating the combined parts until the food product is obtained.EFFECT: invention allows to obtain a barrier that does not lose its effectiveness against moisture migration due to a higher level of hydrophobic material in the barrier, and because an intermediate oil layer between outer protein layers is not formed.13 cl, 4 tbl, 2 ex
Bread preparation method // 2635378
FIELD: food industry.SUBSTANCE: bread preparation method involves fermenting the starter by the propagation cycle and introducing recycled bread during the starter preparation in the production cycle, and at the first phase of the propagation cycle includes fermenting the nutritional mixture from rye flour and water with the addition of Phoenix №4 bacterial concentrate representing the mixture of the biomass of Lactobacillus bacteria Lactobacillus sp. E 3, Lactobacillus sp. E 4, Lactobacillus sp. E 32 L and Candida milleri 15XD yeast with wheat extruded bran, the mixture dried to the humidity of 8-10%, then the prepared ferment is held for 16-18 hours at the temperature of 26-28°C to the acidity of 8-13 deg. and the lifting force of 15-40 minutes, then the second phase starter is prepared, for which the nutritional mixture is added to the fermented first phase starter. The mixture is prepared by mixing rye medium flour and water, held for 4-6 hours at the temperature of 26-28°C to the final acidity of 8-13 degrees, and for the third phase of the propagation cycle, the second phase starter is mixed with the nutritional mixture, and the nutritional mixture is prepared from rye medium flour and water, held for 4-6 hours at the temperature of 26-28°C to the final starter acidity of 11-14 deg. and the lifting force of 18-25 min, then the starter fermented by the propagation cycle, is conducted in the production cycle, moistening with the nutritional mixture with 48-52% humidity, prepared with the use of recycled bread, for which purpose the recycled bread, rye flour, and water are mixed, then the resulting mixture is added to the fermented starter, followed by fermentation for 2-8 hours at the temperature of 26-28°C to the acidity of 10-16 deg. and the lifting force of 15-30 min., 50-83% of the ready starter is used while kneading dough, adding in the dough in the amount of 25-35% to the flour mass when preparing bread, and the remaining 17-50% of the ready starter are mixed with the nutritional mixture and left for fermentation. Darnitsky moulded bread prepared by the proposed method had larger porosity - 72-73% and specific volume - 2.1-2.2 cm3/g than the bread obtained by the method taken for the closest analogue. Wherein in the bread prepared by the proposed method, the indices of titratable acidity (5.2 deg.), the content of volatile acids (15.6-15.9%) and alcohol (0.92-0.99% for dry substances) were larger, in connection with which the bread had a characteristic bread taste and odour, pronounced, without the notes of old stale bread. The crumb compressibility after 24 hours was 34-35 instrument units, and after 5 days - 21-22 instrument units, which indicates the slowdown of staling compared with the known method. The mould growth development was slowed down for 7 days compared to bread prepared by the known method.EFFECT: invention allows to obtain an increase in the amount of recycled bread in dough while improving the bread quality, to reduce the friability, to slow staling, to improve the organoleptic characteristics, and to improve the microbiological resistance during storage.1 cl
Product from legume protein with adjusted ph // 2635375
FIELD: food industry.SUBSTANCE: invention relates to a protein product from legumes with the protein content equal to at least about 60 wt % (N×6.25) per dry weight, with natural pH in aqueous medium at a pH of less than about 4.4, thermostable in this solution pH range of about 6 to about 8 and characterized by the pure taste. One version of the method comprises providing aqueous solution of the protein product from legumes with protein content equal to at least 60 wt % (N×6.25) per dry mass, that is soluble in aqueous medium at a pH of less than 4.4 and is thermally stable in this pH range. The solution pH is adjusted from the value of 6 to 8. The solution with the adjusted pH is subjected to drying or extracting and drying of any precipitated protein substance from legumes, or to heat treatment and then drying, or to heat treatment, then extracting and drying of any precipitated substance. Another version of the method provides extracting the source of legume crop protein with aqueous solution of calcium salt, in particular the solution of calcium chloride, to form aqueous solution of legume protein. Thereinafter, the aqueous solution of the above protein is separated from the residues of protein source. The pH of aqueous solution of the legume protein is adjusted to a pH of 1.5 to 4.4 to produce acidified clear solution of the above protein.EFFECT: legume protein product having neutral pH of 6 to 8 can be used in food compositions having neutral or close to neutral pH.20 cl, 4 tbl, 10 ex
Shortbread cookie of preventive purpose // 2635086
FIELD: food industry.SUBSTANCE: shortbread cookie of preventive purpose is offered. It has the dough forming base, in the function of which the wheat flour, wheat middling, flavouring agent, fat component, soda, salt are used. Moreover, the cookie comprises the mixture of margarine and food fibre Camecel FW 200 at the ratio 6:1 in the function of the fat component, and comprises the mixture of sugar sand and kola nut at the ratio 25:1 in the function of the flavouring agent, additionally comprises the flour of the flowering rush rootstocks, which is taken at the ratio 1:7 with the wheat flour. The cookie is offered at the following primary components ratio in the mixture, mass %: the mixture of the wheat flour and the flour of the flowering rush rootstocks 60.0-68.0; the mixture of the margarine and food fibre Camecel FW 200 12.0-14.5; wheat middling 8.7-10.5; the mixture of the sugar sand and kola nut 10.5-14.0; soda 0.6-0.7; salt 0.2-0.3. Upon that, the food fibre Camecel FW 200 is prefilled with water heated up to 60°C in the steam boiler, sustained for swelling 2-3 minutes with ratio of water and fibre 10:1.EFFECT: flour confectionery goods of preventive purpose variety growth.2 cl, 1 tbl, 3 ex
ethod of preparing products from fermented dough with filling // 2634946
FIELD: food industry.SUBSTANCE: method includes previous preparation of billets in the form of a flat cake and in the form of a filling, setting the billets to proofing. Wherein the dough is cut into pieces with a weight of 150-180 g, balls are formed, the balls are laid on wheat bran pre-expanded on a horizontal surface for 15-25 minutes. The balls are rolled on the bran to obtain flat cakes, the prepared filling is put on the surface of the flat cakes, and the cake is wrapped in the shape of a boat. Baking the products is carried out in an oven at a temperature of 320-380°C for 5-8 minutes. The products are prepared with the following ratio of components, g: wheat flour - 950-1100, yeast - 30-50, salt - 25-35, wheat bran - 25-35, water - 700-750, cheese for filling - 45-55.EFFECT: increasing the taste qualities and decreasing the caloric content, preserving the shape of products during the preparation.3 ex
ethod of production of bread "ash-tree" // 2634484
FIELD: food industry.SUBSTANCE: dough is prepared by the straight method. Wherein the dough is kneaded from 70% of the formulation amount of top-grade wheat flour from Novosibirskaya 29 wheat grain, 10% of the formulation amount of wholemeal flour from Nudum 95 barley grain, and 20% of the formulation amount of wholemeal flour from Tsekad 90 triticale grain in a kneading machine for 8-9 minutes, left to rise for 40-45 minutes, then punched and left for another 45 minutes. After that, the dough is subjected to cutting and proofing for 53 minutes and sent to baking. It is baked for 40 minutes at the temperature of 220°C. Wherein the dough components, including salt, sugar, and water, are taken in a certain ratio.EFFECT: improving the bread quality by organoleptic properties, volume and overall baking evaluation.6 tbl

ixture for baking cake // 2634439
FIELD: food industry.SUBSTANCE: mixture for baking a cake includes wheat flour and other formulation ingredients such as egg powder, whole milk powder, baking soda, citric acid, sugar, vanillin, raisins, at the weight ratio of wheat flour: other formulation ingredients 62.4%: 17.6%. It additionally contains soybean shell meal obtained from the waste fraction from the soybean seed processing to full-fat and heat-treated grits or meal, in the amount of 20% of the total mixture weight.EFFECT: invention allows to obtain a mixture with increased nutritional and biological value, having functional properties.1 dwg, 2 tbl, 1 ex

ixture for baking pancakes // 2634438
FIELD: food industry.SUBSTANCE: mixture for baking pancakes includes wheat flour and other formulation ingredients, additionally contains a binary composition in the amount of 50% of the total mixture weight. The first component of the binary composition is soy germ flour obtained from the waste fraction from the processing of soy seeds to full-fat and heat-treated grits or flour, and the second component is a vegetable powder: either potato, or carrot, or beet, or pumpkin, or onion, or powdered paprika, taken at the weight ratio of 1:1.EFFECT: invention allows to obtain a mixture for baking pancakes with increased nutritional and biological value and functionality.7 cl, 1 dwg, 1 ex
ethod for production of bread containing nanostructured potassium iodide // 2634288
FIELD: food industry.SUBSTANCE: method involves kneading of dough from pressed bakery yeast, food table salt, drinking water, top-grade wheat flour, dough fermentation, cutting, proofing and baking of dough pieces. During dough preparation, drinking water, pressed bakery yeast, food table salt, top-grade wheat flour is sequentially introduced, and nanostructured potassium iodide in an amount of 1% of the weight of top-grade wheat flour is additionally introduced. As a nanostructured additive, potassium iodide in konjac gum or potassium iodide in high or low esterified apple or citrus pectin can be used.EFFECT: food and biological value rises, bread assortment widens.3 cl, 3 tbl, 5 ex
ethod for production of bread containing nanostructured betulin // 2634287
FIELD: food industry.SUBSTANCE: method involves kneading of dough from pressed bakery yeast, food table salt, drinking water, top-grade wheat flour, dough fermentation, cutting, proofing and baking of dough pieces. During dough preparation, drinking water, pressed bakery yeast, food table salt, top-grade wheat flour is sequentially introduced, and nanostructured betulin in an amount of 1.0-1.5% of the weight of top-grade wheat flour is additionally introduced.EFFECT: food and biological value rises, bread assortment widens.3 tbl, 2 ex
ethod for bread production containing nanostructured echinacea extract // 2634285
FIELD: food industry.SUBSTANCE: method involves kneading of dough from pressed bakery yeast, food table salt, drinking water, top-grade wheat flour, dough fermentation, cutting, proofing and baking of dough pieces. During dough preparation, drinking water, pressed bakery yeast, food table salt, top-grade wheat flour is sequentially introduced, and nanostructured Echinacea extract in an amount of 0.5% of the weight of top-grade wheat flour is additionally introduced.EFFECT: food and biological value of finished products rises and the assortment expands.3 tbl, 2 ex
ethod for germinating wheat grain // 2634114
FIELD: food industry.SUBSTANCE: method for germinating wheat grain includes washing and germinating the grain, using a vapour convection device. Dry grain is placed in a perforated container with a layer thickness of not more than 1 cm, it is placed in a vapour convection device, and wheat germination is carried out at the temperature of 30°C, the humidity of 100% and the air convection power of 0.09 kW for 15 hours.EFFECT: invention allows to germinate grain by a new simplified technology without pre-soaking the grain, with a resource-saving process mode by means of a vapour convection device, with the preservation of high biological activity and nutritional value of the germinated grain.1 tbl

Dough for manufacturing bakery products // 2634003
FIELD: food industry.SUBSTANCE: dough for manufacturing bakery products contains a sourdough based on a large dense rye ferment (LDRF), rye flour and water, a semi-finished product from vegetable raw materials and water, wheat flour, a sweetener, and salt. The ratio of the components in the sourdough, kg/100 kg of the finished product, is: medium rye flour 12; large dense rye ferment (LDRF) 8; drinking water 10. The semi-finished product is in the form of the infusion of flax seeds in water with the water duty 1:20, which is then diluted with drinking water at the ratio of infusion: water 70:30 - 100:0. As a sweetener, granulated sugar is used. The ratio of components in the dough, kg/100 kg of the finished product, is: sourdough 30; infusion of flax seeds 29.4 - 42; wheat flour 85; granulated sugar 2.5; food table salt 0.6; water - the rest.EFFECT: accelerating and reducing the labour intensity of the preparation process, increasing the nutritional value of the finished product due to increasing the amount of proteins and additionally enriching with polysaccharides and dietary fibers, improving the organoleptic and physicochemical indices of the finished product, increasing the shelf life.1 tbl, 4 ex, 2 dwg

ethod for manufacturing bakery products // 2634002
FIELD: food industry.SUBSTANCE: presented method includes preparing a sourdough based on a large dense rye ferment (LDRF), rye flour and water, preparing a semi-finished product based on vegetable raw materials and water, kneading dough, during which the sourdough, wheat flour, a sweetener and salt are added to the semifinished product, cutting the dough, proofing dough pieces for at least 90 minutes, and baking. The ratio of the components in the sourdough, kg/100 kg of the finished product is: medium rye flour 12; large dense rye ferment (LDRF) 8; drinking water 10. The semifinished product is in the form of the infusion of flax seeds in water with the water duty 1:20, which is then diluted with drinking water at the ratio of infusion: water 70:30 - 100:0. As a sweetener, granulated sugar is used. The ratio of components in the dough, kg/100 kg of the finished product, is: sourdough 30; infusion of flax seeds 29.4 - 42; wheat flour 85; granulated sugar 2.5; food table salt 0.6; water - the rest. Proofing the doughpieces is carried out for not more than 150 minutes, and baking is performed at a temperature of 190-200°C, for 35-55 minutes.EFFECT: accelerating and reducing the labour intensity of the preparation process, increasing the nutritional value of the finished product due to increasing the amount of proteins and additionally enriching with polysaccharides and dietary fibers, improving the organoleptic and physicochemical indices of the finished product, and increasing the shelf life.3 dwg, 1 tbl
Cracker for breakfast with slowly-digestible glucose // 2633395
FIELD: food industry.SUBSTANCE: baked grain product comprises slowly-digestible glucose in the amount of more than about 15 g per 100 g of the baked grain product and the grain, has the humidity at the level less than about 5% by weight of the baked grain product. Wherein the grains are presented in the form of a coarse grit, a finely-ground grit, and / or a crushed grit. To prepare a baked grain product, dough is prepared, containing grains in the form of a coarse grit, a finely-ground grit and / or a crushed grit. The dough is moulded to obtain a dough piece. Said piece is baked to obtain a baked grain product with the moisture content of less than about 5% by weight and slowly-digestible glucose in said article after baking of at least about 15 g per about 100 g of the baked grain product.EFFECT: introducing a coarse grit, a finely-ground grit, or a crushed grit into the baked grain product ensures a higher level of slowly-digestible glucose in comparison with the standard composition.24 cl, 2 ex

Sweet pizza and method of its preparing // 2633394
FIELD: food industry.SUBSTANCE: sweet pizza contains a cake covered with a filling comprising honey, raisins, sugar, apples, pears, butter, cinnamon, vanillin. The quantitative ratio of the ingredients in the filling is chosen. The filling may additionally contain an ice cream ball weighing 30-60 g. The filling is previously sauteed, applied to the cake, and the temperature impact is carried out in a conveyor oven for 3-6 minutes at a temperature of 250-300°C.EFFECT: price reduction, shortening the cooking time while preserving nutrients.3 cl, 2 dwg
Shortbread production method // 2632953
FIELD: food industry.SUBSTANCE: shortbread production method involves mixing the components in stages, wherein at the first stage of dough kneading, a functional additive previously dissolved in molten margarine, sugar, treacle, and a flavouring are introduced; at the second stage, oatmeal is "brewed", water is introduced, dough is kneaded, then moulded, baked, and cooled. Additionally, at the second stage, brown rice flour taken at the ratio of 1:2 to oatmeal is introduced. Brewing is carried out with hot water at a temperature of 60-65°C. As a functional additive, the mixture of SUPERCEL® Psillium dietary fibers and cake from pine nut kernels, taken at the ratio of 1:10, is used. As a flavouring, almond extract obtained from bitter almond varieties is used. As oatmeal, Provena gluten-free oatmeal is used. The initial components in the mixture are used at the following ratio (wt %): oatmeal 30-34, brown rice flour 15-17, margarine 12-15, mixture of SUPERCEL® Psillium dietary fibers and cake from pine nut kernels 6-8, almond extract 0.7-1.2, granulated sugar 14-18, treacle 10-12, water - the rest.EFFECT: reducing the caloric content, increasing the content of dietary fibers, while the dough has high structure-forming properties.2 cl, 1 tbl, 3 ex
Food composition for manufacturing waffle bread crisps // 2632952
FIELD: food industry.SUBSTANCE: food composition for manufacturing waffle bread crisps includes flour, a structurant, a dry milk product, salt, stevioside, a phospholipid product and pomegranate seed powder. As flour, it contains the mixture of corn and chestnut flour at the ratio of 2:1. As a dry milk product, it contains dry goat milk. As a structurant, it contains a gluten-free egg substitute. As a phospholipid product, it contains corn refined oil. The components for manufacturing waffle bread crisps are taken at the following ratio, wt %: mixture of corn and chestnut flour 34-38, pomegranate seed powder 5-7, gluten-free egg substitute 3.5-5.0, dry goat milk 4.5-6, refined corn oil 1.5-1.8, stevioside 0.03-0.05, salt 1.2-1.4, water - the rest. Wherein the pomegranate seed powder is obtained by drying pomegranate seeds to a humidity of 7-9% and subsequently grinding in a disintegrator to a particle size of not more than 0.5 mm. As a gluten-free substitute for eggs, the egg substitute "Mac Master" is used.EFFECT: reducing the caloric content of the product, increasing the content of dietary fibers, increasing antioxidant properties, improving rheological dough parameters and organoleptic product indices.3 cl, 1 tbl, 3 ex
ethod of unleavened bread production // 2632861
FIELD: food industry.SUBSTANCE: method includes separate processing of liquid and dry dough components under various pressures. The liquid dough components include one part of purified water and up to 1/2 part of wheat flour of the highest grade; to obtain a colloidal solution of gluten and the aeration effect, the liquid components are whipped in a separate chamber under the pressure of carbon dioxide. The dry dough components, depending on the bread formula, can include whole-grain flour, flour from forage varieties of grain or food mixtures with flour, which have high food and biological value. Stirring the dry dough components is carried out in the kneading chamber with gradually injecting purified atmospheric air into it to the pressure equal to the pressure in the chamber with the liquid dough components, then the liquid dough components are directed to the common kneading chamber, and all the dough formula components are stirred. At the end of kneading, the dough whipped with carbon dioxide and air under the excessive pressure is squeezed outwards by mean of dispensers, divided into portions and distributed into baking moulds. The moulded portions in the baking moulds are heated in the microwave radiation field to the temperature higher than the denaturation temperature of the foamed dough proteins. The resulting semi-finished products are placed in a baking oven, where, under the appropriate baking conditions, baking is performed before the appearance of a brownish crust.EFFECT: method of unleavened bread production allows to receive environmentally friendly bakery products without yeast, to exclude the time costs for the processes of leaven, fermentation, steeping and proofing, to optimize the amount of carbon dioxide used and to save the bread output, including that made from flour with reduced gluten content.3 cl, 3 ex
Food composition for cake production // 2632337
FIELD: food industry.SUBSTANCE: food composition for the cake production includes wheat flour, granulated sugar, melange, ammonium carbonate, table food salt, and a functional additive. It additionally contains dietary potato fibers taken at the ratio to wheat flour as 1:3, and a protelac. As a functional additive, it comprises the mixture of powder from sainfoin seeds and alfalfa leaves, taken at the ratio of 3:2.EFFECT: invention allows to increase the content of functional micronutrients in a cake and to improve the porosity, the form stability, and increase the volume of the product.2 tbl
Composition for manufacturing sponge-cake semi-finished product // 2632332
FIELD: food industry.SUBSTANCE: composition for manufacturing a sponge-cake semi-finished product includes flour, a sweet agent, melange, and a taste filler. As flour, the mixture of wheat and corn flour at the ratio of 2:1 is used. As a sweet agent, curculin is used. As a taste filler, the mixture of almond kernels, apricot kernels and HERBACEL dietary fibers, taken at the ratio of 1:2:7, is introduced. In addition, the enzyme preparation Sweetase L is introduced to the composition in the amount of 2% by the flour weight.EFFECT: invention allows to improve the physico-chemical and organoleptic sponge-cake indices and to reduce the caloric content.1 tbl, 3 ex
Pistachio roll // 2632229
FIELD: food industry.SUBSTANCE: pistachio roll is proposed, which is made of sponge-cake-pistachio crust interlaid with cream and fresh raspberries, and sprinkled outside with nonmelting powdered sugar. To produce the crust, pistachios are ground to a fraction of 2-6 mm, egg white is combined with granulated sugar and whipped to creamy consistency, the ground pistachios and top-grade wheat flour are added to the resulting mixture, stirred to uniform consistency, the resulting mass is spread on a baking sheet, levelled to the crust height of 1-1.5 cm, baked at a temperature of 165-175°C for 18-22 min and cooled at room temperature, the initial components being used at the following ratio, wt: egg white 0.155-0.165; granulated sugar 0.258-0.274; pistachios 0.0582-0.0618; top-grade wheat flour 0.0301-0.0319; to obtain cream, 19% cream is whipped with gelatin until gelatin lumps are completely dissolved, 38% cream is added and whipping is continued until obtaining lush, stable consistency; then the resulting whipped cream and powdered sugar are added to Mascarpone cheese. The initial components are used at the following ratio, wt: Mascarpone cheese 0.151-0.161; 19% cream with gelatin 0.0757-0.0803; 38% cream 0.0757-0.0803; powdered sugar 0.0252-0.0268; thereinafter, the preliminary produced cream is applied on the prepared cooled sponge-cake-pistachio crust, fresh raspberries are laid from above evenly in three rows. The raspberry berries in the row are laid tightly one to another, the distance between the rows is 5-6 cm, the crust is rolled into a roll and cooled at a temperature of 2-6°C; fresh raspberries and nonmelting powdered sugar are used in the resulting roll at the ratio by weight (0.184-0.196): (0.0048-0.0052). Wherein egg white is represented by pasteurized egg white.EFFECT: improving the quality of finished products, expanding the range of baked desserts, improving structural and rheological properties.2 cl, 2 ex
Composition for preparing dry shortbread "for children, enriched" // 2632001
FIELD: food industry.SUBSTANCE: dry shortbread contains flour, sugar, butter, eggs, sodium bicarbonate, vanillin, wherein oat flakes, carrot and milk whey are introduced in the shortbread composition at the following ratio (g): wheat flour 500, wheat flour for dusting 20, oat flakes 100, granulated sugar 140, butter 125, raw carrots 50, milk whey 150, eggs 50, eggs for smearing 0.25, sodium bicarbonate 8, vanillin 5.EFFECT: formulation provides a product of increased biological value, enriched with vitamins and minerals, but with reduced energy value.4 tbl, 1 ex
 
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