PASTRY MAKING METHOD

PASTRY MAKING METHOD

FIELD: food products. ^ SUBSTANCE: method involves kneading dough of wheat flour, water, salt and pale barley malt, moulding and baking. Pale barley malt grains are pre-heated in microwave 2450 MHz, 200-500 W microwave field during 30 to 180 sec up to 40 to 45C. Then it is ground, sieved and added i...

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Bibliographische Detailangaben
Hauptverfasser: KISIMOV BORIS MIKHAJLOVICH, RUSHCHITS ANASTASIJA ANDREEVNA, TOSHEV ABDUVALI DZHABAROVICH
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 products. ^ SUBSTANCE: method involves kneading dough of wheat flour, water, salt and pale barley malt, moulding and baking. Pale barley malt grains are pre-heated in microwave 2450 MHz, 200-500 W microwave field during 30 to 180 sec up to 40 to 45C. Then it is ground, sieved and added in the amount of 3 to 10% of wheat flour weight. Yeast and/or sugar and/or fat component are also added during dough kneading. ^ EFFECT: improved pastry quality together with increased productivity and cost reduction. ^ 2 cl, 4 tbl, 2 ex