METHOD OF MANUFACTURING FLOUR PRODUCTS

METHOD OF MANUFACTURING FLOUR PRODUCTS

FIELD: food products manufacturing technique. ^ SUBSTANCE: method involves kneading dough from coarse spelt flour with 78-96% output or dry fine spelt semolina with 50-60% output and recipe components under the temperature of 17-40°C for 10-70 minutes resulting in dough with moisture content of 18-4...

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Hauptverfasser: LIKHACHEVA ELENA IVANOVNA, JUKOV VALERIJ VIKTOROVICH, VDOVKINA NINA STEPANOVNA, MATOCHKIN SEMEN VASIL'EVICH
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: food products manufacturing technique. ^ SUBSTANCE: method involves kneading dough from coarse spelt flour with 78-96% output or dry fine spelt semolina with 50-60% output and recipe components under the temperature of 17-40°C for 10-70 minutes resulting in dough with moisture content of 18-40%. Then products are formed and thermally treated. The flour products are treated under the temperature of 130-250°C for 4-360 minutes. Dry coarse flour with 78-96% output is used as dry flour from one of the cereals. ^ EFFECT: flour products for healthy diet with well-balanced protein-proteinase, mineral and carbohydrate-amylase composition, increased and improved structural-mechanical properties of bakery, confectionary and pasta dough, increased physical-chemical and organoleptical characteristics of flour products quality, simplifying their manufacturing process, reducing production cost and expanding range of flour products for dietary and medicinal and prophylactic purposes. ^ 3 cl, 7 ex