METHOD FOR BREAD PRODUCTION

FIELD: food processing industry, bakery. ^ SUBSTANCE: claimed method includes dough kneading from first-grade wheat flour, salt solution, water and years suspension; fermentation thereof, cutting, proof and baking. During dough kneading in formulation nut extract containing 40 % of dry matter in amo...

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Hauptverfasser:	PASHCHENKO LJUDMILA PETROVNA, POLUPANOVA JULIJA JUR'EVNA, KULAKOVA JULIJA ALEKSANDROVNA
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: food processing industry, bakery. ^ SUBSTANCE: claimed method includes dough kneading from first-grade wheat flour, salt solution, water and years suspension; fermentation thereof, cutting, proof and baking. During dough kneading in formulation nut extract containing 40 % of dry matter in amount of 35-40 % based on wheat flour mass is additionally introduced. Fermentation is carried out for 60-70 min. ^ EFFECT: bread of improved organoleptic and physicochemical properties. ^ 1 tbl, 3 ex