BREAD PREPARING METHOD
FIELD: food-processing industry, in particular, bread making. ^ SUBSTANCE: method involves kneading dough from top-grade wheat flour, compressed yeast in the form of suspension, solution of edible salt and water; fermenting and cutting dough; proofing and baking dough pieces. Dough fermentation proc...
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| creator | PASHCHENKO LJUDMILA PETROVNA PASHCHENKO VALERIJA LEONARDOVNA NIKITIN IGOR' ALEKSEEVICH KORNIENKO ANATOLIJ VASIL'EVICH GRISHAEVA IRINA SERGEEVNA |
| description | FIELD: food-processing industry, in particular, bread making. ^ SUBSTANCE: method involves kneading dough from top-grade wheat flour, compressed yeast in the form of suspension, solution of edible salt and water; fermenting and cutting dough; proofing and baking dough pieces. Dough fermentation process is performed during 110-140 min. During dough kneading, puree of chicory tubers is additionally introduced in an amount of 10-15% by weight of flour in dough. To do that, tubers are washed, ground into 10x20 mm-sized pieces, treated with open steam during 20-25 min at temperature of 100-105 C, and wiped. Citric acid is added into resultant mass at the rate of 3 g per 1 kg of ready product until pH value reaches 4.5-4.7. Bread produced by said method may be used as prophylactic product, in particular, anti-diabetic food. ^ EFFECT: improved organoleptical and physico-chemical properties of ready product. ^ 1 tbl, 3 ex |
| format | Patent |
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Dough fermentation process is performed during 110-140 min. During dough kneading, puree of chicory tubers is additionally introduced in an amount of 10-15% by weight of flour in dough. To do that, tubers are washed, ground into 10x20 mm-sized pieces, treated with open steam during 20-25 min at temperature of 100-105 C, and wiped. Citric acid is added into resultant mass at the rate of 3 g per 1 kg of ready product until pH value reaches 4.5-4.7. 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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | BREAD PREPARING METHOD |
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