METHOD OF PRODUCTION OF BREAD OF HIGHER BIOLOGICAL VALUE WITH COMPOSITE MIXTURE

METHOD OF PRODUCTION OF BREAD OF HIGHER BIOLOGICAL VALUE WITH COMPOSITE MIXTURE

FIELD: technology of food products making. ^ SUBSTANCE: method consists in that composite mixture is made of pea flour, soy flour and wheat germs flakes in ration of (5-18):(70-83):12. Prepared composite mixture is soaked in milk whey for 35 minutes, then dough is kneaded from prepared composite mix...

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Bibliographische Detailangaben
Hauptverfasser: SANINA TAT'JANA VIKTOROVNA, PONOMAREVA ELENA IVANOVNA, SHAJDAJUK MARIJA KIRILLOVNA, VOROPAEVA OL'GA NIKOLAEVNA
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: technology of food products making. ^ SUBSTANCE: method consists in that composite mixture is made of pea flour, soy flour and wheat germs flakes in ration of (5-18):(70-83):12. Prepared composite mixture is soaked in milk whey for 35 minutes, then dough is kneaded from prepared composite mixture, wheat baking flour, suspension of pressed baking yeast, solution of table salt and electrically activated water solution with temperature of 38-42C and pH of 9.88. Dough is sent for fermentation, handling, proofing, and proofed dough products are baked. ^ EFFECT: increase in food and biological value; improvement of products quality by organoleptic and physico-chemical characteristics and increase in products freshness preservation term. ^ 2 tbl, 2 ex