METHOD FOR PRODUCING OF BREAD

METHOD FOR PRODUCING OF BREAD

FIELD: baking industry. ^ SUBSTANCE: method involves kneading dough from flour, water, salt, yeast, and cedar flour used in an amount of 4-6% by total weight of flour; fermenting dough during 120-130 min; cutting; proofing during 35-45 min and baking. ^ EFFECT: reduced time for preparing of dough, i...

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Bibliographische Detailangaben
Hauptverfasser: KALININA IRINA VALER'EVNA, NILOVA LJUDMILA PETROVNA, POTOROKO IRINA JUR'EVNA
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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Zusammenfassung:FIELD: baking industry. ^ SUBSTANCE: method involves kneading dough from flour, water, salt, yeast, and cedar flour used in an amount of 4-6% by total weight of flour; fermenting dough during 120-130 min; cutting; proofing during 35-45 min and baking. ^ EFFECT: reduced time for preparing of dough, improved quality and retention of ready products, and increased nutrient value. ^ 1 dwg, 2 tbl, 3 ex