BREAD PRODUCTION METHOD

BREAD PRODUCTION METHOD

baking industry. SUBSTANCE: method involves pretreating water; kneading dough by mixing flour, treated water, salt and yeast; fermenting dough; proofing and baking ready doughs. Prior to mixing components with water, content of contaminants to be removed is determined. Method further involves determ...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: SHTEPA B.T, NAUMOV V.K, EGOROV A.D
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
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:baking industry. SUBSTANCE: method involves pretreating water; kneading dough by mixing flour, treated water, salt and yeast; fermenting dough; proofing and baking ready doughs. Prior to mixing components with water, content of contaminants to be removed is determined. Method further involves determining, on the basis of obtained measurements, required concentration of ozone which must be generated in ozonization column; sequentially supplying cleaned water into coarse cleaning unit and ozonization column where ozone is added into cleaned water, with ozone being used in concentration exceeding predetermined value by 0.0001 kg/cu.m; directing water through electric coagulation unit, filter with floating charge, and final cleaning unit, with following supplying of water for dough kneading. EFFECT: simplified method and improved organoleptical properties of bread. 3 cl, 1 dwg, 1 tbl, 3 ex