METHOD FOR OBTAINING OF BAKERY PRODUCT

METHOD FOR OBTAINING OF BAKERY PRODUCT

FIELD: food-processing industry, in particular, prophylactic bakery production. ^ SUBSTANCE: method involves preparing dough and introducing mixture of grape and buckwheat seed powder into dough; producing said powder by grinding mixture of grape seeds and buckwheat grains used in grape seed to buck...

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Hauptverfasser: MARTOVSHCHUK EVGENIJA VLADIMIROVNA, MARTOVSHCHUK VALERIJ IVANOVICH, OVSEP'JAN GRANT KHACHIKOVICH, DUDAREV MAKSIM SERGEEVICH, GJULUSHANJAN ASMIK PETROVNA, BEREZOVSKAJA OLESJA MIKHAJLOVNA, UL'JANOVA OL'GA VLADIMIROVNA, ZABOLOTNIJ ALEKSEJ VIKTOROVICH, PETRIK ANATOLIJ ALEKSEEVICH, KORNEN NIKOLAJ NIKOLAEVICH
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: food-processing industry, in particular, prophylactic bakery production. ^ SUBSTANCE: method involves preparing dough and introducing mixture of grape and buckwheat seed powder into dough; producing said powder by grinding mixture of grape seeds and buckwheat grains used in grape seed to buckwheat grain weight ratio of (1:4)-(1:9) in thin, spirally rotating, 0.1-0.3 mm thick film under pressure of 50-70 MPa during 5-8 s, with amount of powder of grape seed and buckwheat grain making 2.0-4.0% by weight of flour; subjecting prepared dough to fermentation; cutting and proofing dough; baking dough pieces. Method allows time for retention of bakery products in fresh state to be increased to 72 hours. ^ EFFECT: improved quality, increased biological and nutrient value of bakery products and prolonged shelf life. ^ 2 cl, 1 tbl, 4 ex