Method for Preparing Paste for Bread of High Nutritive Value

1. Technical Result Improvement of nutritive value and gustatory quality and prevention of irritation of gastrointestinal tract. 2. Essence A method comprises treating dispersed wheat middlings by solution of acetic acid, then their mixing with wheat flour, admixing water, yeast and salt to the obta...

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Bibliographische Detailangaben
1. Verfasser:	Sulaberidze, Gela
Format:	Patent
Sprache:	eng
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:	1. Technical Result Improvement of nutritive value and gustatory quality and prevention of irritation of gastrointestinal tract. 2. Essence A method comprises treating dispersed wheat middlings by solution of acetic acid, then their mixing with wheat flour, admixing water, yeast and salt to the obtained mixture, kneading paste and holding. 3. Field of Application Food industry and medicine