METHOD OF MAKING PRODUCTS FROM FERMENTED DOUGH

FIELD: baking industry. SUBSTANCE: method involves sieving flour at temperature above 12 C through sieve having meshes sized to separate powdered particles; stirring yeast, salt, sugar in water at temperature of 30-35 C; adding flour into obtained mixture while mixing it; allowing dough to be direct...

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Bibliographische Detailangaben
Hauptverfasser:	LUK'JANOVA E.A, ZHENIKHOV I.N, NAGAJTSEV V.F, NAGAJTSEV P.V, UDOVICHENKO A.S, MEJTSNER I.I, UDOVICHENKO S.G
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:	FIELD: baking industry. SUBSTANCE: method involves sieving flour at temperature above 12 C through sieve having meshes sized to separate powdered particles; stirring yeast, salt, sugar in water at temperature of 30-35 C; adding flour into obtained mixture while mixing it; allowing dough to be directly fermented for 3-4 hours with double-triple pressing down; dividing dough into portions for preliminary proofing; making dough products; baking and putting in drying cabinets and/or on shelves. EFFECT: increased efficiency and improved quality of products.