METHOD OF PREPARING BAKERY PRODUCTS

baking industry. SUBSTANCE: method includes preparation of sponge dough, dough kneading and making up, its proofing and baking. For acceleration of bread baking and improvement of quality of bakery products, water is fed in sponge dough for its kneading. It is treated up to pH = 5.2±0.2 and pH = 3.9...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	KOCHUBEJ S.EH, USTJUGOV V.V, SMAKOV V.A, BUTIN I.A, DUDAREV S.JU
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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