BREAD PRODUCTION METHOD
FIELD: baking industry, in particular, preparing of bakery products. ^ SUBSTANCE: method involves kneading dough from baker's first-grade wheat flour, compressed suspension-type yeast, fatty product, salt and sugar solution, natural milk whey; fermenting; proofing, and baking; during dough knea...
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| creator | PASHCHENKO LJUDMILA PETROVNA KRYLOVA IRINA EVGEN'EVNA PASHCHENKO VALERIJA LEONARDOVNA NIKITIN IGOR' ALEKSEEVICH PROKHOROVA ANASTASIJA SERGEEVNA |
| description | FIELD: baking industry, in particular, preparing of bakery products. ^ SUBSTANCE: method involves kneading dough from baker's first-grade wheat flour, compressed suspension-type yeast, fatty product, salt and sugar solution, natural milk whey; fermenting; proofing, and baking; during dough kneading, introducing mixture of sesame flour and flax flour used in the ratio of 2:1 and in an amount of 9% by weight of flour in dough and dry wheat gluten in an amount of 2.7-3%, said mixture being used as fatty product. Sesame and flax flour is produced by grinding of sesame and flax seeds to particle sizes of 180-200 micron after said seeds are subjected to hydrothermal processing at temperature of 50 C during 2 min. Fermentation procedure is carried out during 40-45 min. ^ EFFECT: reduced anti-adhesion properties of dough, intensified dough fermentation process, improved fat-and-acid composition of ready product as to essential non-saturated fatty acids, improved vitamin and mineral composition of bread and its organoleptical characteristics, and increased biological value of bread. ^ 2 tbl, 1 ex |
| format | Patent |
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Sesame and flax flour is produced by grinding of sesame and flax seeds to particle sizes of 180-200 micron after said seeds are subjected to hydrothermal processing at temperature of 50 C during 2 min. Fermentation procedure is carried out during 40-45 min. ^ EFFECT: reduced anti-adhesion properties of dough, intensified dough fermentation process, improved fat-and-acid composition of ready product as to essential non-saturated fatty acids, improved vitamin and mineral composition of bread and its organoleptical characteristics, and increased biological value of bread. ^ 2 tbl, 1 ex</description><language>eng ; rus</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2007</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070127&DB=EPODOC&CC=RU&NR=2292142C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20070127&DB=EPODOC&CC=RU&NR=2292142C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PASHCHENKO LJUDMILA PETROVNA</creatorcontrib><creatorcontrib>KRYLOVA IRINA EVGEN'EVNA</creatorcontrib><creatorcontrib>PASHCHENKO VALERIJA LEONARDOVNA</creatorcontrib><creatorcontrib>NIKITIN IGOR' ALEKSEEVICH</creatorcontrib><creatorcontrib>PROKHOROVA ANASTASIJA SERGEEVNA</creatorcontrib><title>BREAD PRODUCTION METHOD</title><description>FIELD: baking industry, in particular, preparing of bakery products. ^ SUBSTANCE: method involves kneading dough from baker's first-grade wheat flour, compressed suspension-type yeast, fatty product, salt and sugar solution, natural milk whey; fermenting; proofing, and baking; during dough kneading, introducing mixture of sesame flour and flax flour used in the ratio of 2:1 and in an amount of 9% by weight of flour in dough and dry wheat gluten in an amount of 2.7-3%, said mixture being used as fatty product. 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| language | eng ; rus |
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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 PRODUCTION METHOD |
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