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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| creator | 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 |
| description | 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 |
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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</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
| recordid | cdi_epo_espacenet_RU2309593C2 |
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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 | METHOD FOR OBTAINING OF BAKERY PRODUCT |
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