METHOD FOR EXTENSION OF BAKERY GOODS STORAGE LIFE WITHOUT HARDENING

METHOD FOR EXTENSION OF BAKERY GOODS STORAGE LIFE WITHOUT HARDENING

The invention relates to a method for extension of bakery goods storage life, characterized in that dry betulin-containing birch bark extract is introduced into flour and/or dough in the process of bakery goods production, such extract taken in amount of 0.002-0.013% of flour weight. Изобретение отн...

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Bibliographische Detailangaben
Hauptverfasser: PRESNOVA GALINA, ALEKSANDROVNA, BALAKSHIN VLADIMIR, VLADIMIROVICH, DREMUCHEVA GALINA, FEDOROVNA, TJURINA NINA, ANAN'EVNA, CHISTJAKOV ALEKSEJ, NIKOLAEVICH, SHELKUNOVA ELENA, ALEKSANDROVNA, KURILOV SERGEJ, IVANOVICH
Format: Patent
Sprache:eng ; rus
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:The invention relates to a method for extension of bakery goods storage life, characterized in that dry betulin-containing birch bark extract is introduced into flour and/or dough in the process of bakery goods production, such extract taken in amount of 0.002-0.013% of flour weight. Изобретение относится к способу увеличения срока хранения хлебобулочных изделий, который заключается в том, что в муку и/или тесто в процессе производства хлебобулочных изделий вводят сухой бетулинсодержащий экстракт бересты в количестве от 0,002 до 0,013% от массы муки.