METHOD OF MANUFACTURING BAKERY PRODUCT

METHOD OF MANUFACTURING BAKERY PRODUCT

FIELD: food industry. ^ SUBSTANCE: method involves making sponge by partial mixing of flour, water and yeast, sponge fermentation, following kneading of dough by mixing sponge, water and salt solution with the remaining part of flour; dough fermentation, handling, proofing and baking of dough produc...

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Hauptverfasser: MARTOVSHCHUK VALERIJ IVANOVICH, KUDZIEVA FATIMA LAVRENT'EVNA, TAZOVA ZARETA TAL'BIEVNA, MKHITAR'JANTS IGOR' GEORGIEVICH, PERSHAKOVA TAT'JANA VIKTOROVNA, 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: method involves making sponge by partial mixing of flour, water and yeast, sponge fermentation, following kneading of dough by mixing sponge, water and salt solution with the remaining part of flour; dough fermentation, handling, proofing and baking of dough products. Prior to fermentation the dough is enriched with wheat germs powder produced by pressing the germs under the temperature of 50-70C and pressure of 20-25 MPa resulting in fat-free material and following grinding of it in thin spiral-rotating film 0.1-0.5 mm thick under the pressure of 5-15 MPa and temperature of 20-40C. The powder is taken in the amount of 3-7% to the flour weight. ^ EFFECT: method allows manufacturing of a product with high quality properties and nutritional value as well as increased freshness preserving time. ^ 1 tbl, 3 ex