METHOD FOR PREPARING OF BREAD AND BAKERY PRODUCTS FROM WHEAT FLOUR

METHOD FOR PREPARING OF BREAD AND BAKERY PRODUCTS FROM WHEAT FLOUR

FIELD: food-processing industry, in particular, bread baking. ^ SUBSTANCE: method involves producing sponge dough from portion of wheat flour, water, yeast and providing fermentation; producing dough by mixing sponge dough, remained amount of water and other receipt components; fermenting dough; per...

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Bibliographische Detailangaben
Hauptverfasser: LAJSHEV KASIM ANVEROVICH, KISVAJ NADEZHDA IVANOVNA, TJUPKINA GALINA IVANOVNA
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, in particular, bread baking. ^ SUBSTANCE: method involves producing sponge dough from portion of wheat flour, water, yeast and providing fermentation; producing dough by mixing sponge dough, remained amount of water and other receipt components; fermenting dough; performing cutting, proofing and baking of dough pieces; introducing finely dispersed powder of deer antlers into sponge dough or dough in an amount of 0.25-0.50% by weight of flour. ^ EFFECT: increased qualitative characteristics of product, its biological and nutrient value, wider range of products with prophylactic and functional properties. ^ 3 tbl, 4 ex