METHOD FOR PREPARING OF YEASTLESS BREAD

METHOD FOR PREPARING OF YEASTLESS BREAD

FIELD: baking industry, in particular, production of yeastless bread. ^ SUBSTANCE: method involves preparing starter with the use of converted scalded mixture of carbohydrate-protein fraction of amaranth, said mixture comprising ground hop cones; withdrawing starter by starter and processing cycles;...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: NIKITIN I.A, PAVLOVA N.V, PASHCHENKO L.P
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
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Beschreibung
Zusammenfassung:FIELD: baking industry, in particular, production of yeastless bread. ^ SUBSTANCE: method involves preparing starter with the use of converted scalded mixture of carbohydrate-protein fraction of amaranth, said mixture comprising ground hop cones; withdrawing starter by starter and processing cycles; preparing dough by mixing flour, water, starter, with ratio of said components being set by calculation, and salt; fermenting dough to predetermined acidity; forming, proofing and baking doughs. ^ EFFECT: reduced and simplified processing cycle, improved quality of ready products, provision for utilization of carbohydrate-protein fraction of amaranth, which is amaranth oil by-product, and reduced bread production costs. ^ 5 tbl, 3 ex