METHOD OF PASTRY PRODUCTION

FIELD: food products manufacturing technique. ^ SUBSTANCE: method involves producing emulsion by mixing fat phase, sugar, salt, milk products, anticrystallising agent, leavening agent, flavour, phospholipids and water; making dough by mixing the emulsion with wheat flour and its forming, baking doug...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	MARTOVSHCHUK EVGENIJA VLADIMIROVNA, KESAEVA OLANA ANATOL'EVNA, MARTOVSHCHUK VALERIJ IVANOVICH, DOBROVA MARINA ALEKSANDROVNA, PERSHAKOVA TAT'JANA VIKTOROVNA, UL'JANOVA OL'GA VLADIMIROVNA
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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