METHOD OF BAKERY ITEM COOKING

METHOD OF BAKERY ITEM COOKING

FIELD: food industry. ^ SUBSTANCE: invention is designed for cooking bakery items for dietary meals. Method includes sponge preparation from part of flour, water and yeasts, sponge fermentation and further preparation of dough by mixing sponge, water and salt solution with the rest of flour. After t...

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Hauptverfasser: MARTOVSHCHUK EVGENIJA VLADIMIROVNA, TEL'NOV NIKOLAJ GRIGOR'EVICH, FROLOVA ELENA ALEKSANDROVNA, MARTOVSHCHUK VALERIJ IVANOVICH, PERSHAKOVA TAT'JANA VIKTOROVNA, PETRAKOVA VIKTORIJA VALER'EVNA, UL'JANOVA OL'GA VLADIMIROVNA, KOSINKOVA IRINA ALEKSEEVNA, 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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Beschreibung
Zusammenfassung:FIELD: food industry. ^ SUBSTANCE: invention is designed for cooking bakery items for dietary meals. Method includes sponge preparation from part of flour, water and yeasts, sponge fermentation and further preparation of dough by mixing sponge, water and salt solution with the rest of flour. After that dough fermentation, handling, proving is conducted and dough pieces are baked. In addition, prior to mixing, powder from water-melon seeds and marc is introduced in (1:2)-(1:4) ratio. Powder is produced by preliminary drying out and milling in 0.1-0.5 mm thick thin film at 5-15 MPa of pressure and 20-30C of temperature. Powder is introduced in amount 3-5% of flour weight. ^ EFFECT: improvement of nutritional and biological value of bakery items, increase of freshness dates. ^ 1 tbl, 2 ex