BREAD PRODUCTION METHOD

FIELD: baking industry, in particular, production of rye-wheat bread. SUBSTANCE: method involves joint usage of leaven and consistent infusion which are preliminarily prepared under predetermined temperature-time conditions, with content of leaven and infusion components being regulated to provide o...

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Bibliographische Detailangaben
Hauptverfasser:	PETROVA N.G, PETROV A.G, IGNATENKO L.N, PETROV G.A, SOLOMJANTS L.T
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, in particular, production of rye-wheat bread. SUBSTANCE: method involves joint usage of leaven and consistent infusion which are preliminarily prepared under predetermined temperature-time conditions, with content of leaven and infusion components being regulated to provide optimum values. Method allows physical and organoleptical qualities of product to be increased. Product has full-value content of components, improved consumer's properties and digestive value, it is enriched in vitamins, has pleasant taste and aroma, uniform porosity. EFFECT: increased efficiency and improved quality of product. 3 cl