METHOD OF INCREASING BREAD YIELD AND CLARIFICATION OF CRUMB

FIELD: food industry.SUBSTANCE: invention relates to food industry and can be applied in production of bakery items. Method involves kneading dough of moisture content equal to 45.5% from first grade wheat flour, produced from wheat grains treated with conditioning composition enzymes EnzoWay 5.02,...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	ODINTSOVA ANASTASIJA VLADIMIROVNA, VOROPAEVA OLGA NIKOLAEVNA, PONOMAREVA ELENA IVANOVNA, PETRICHENKO VALERIJA VLADIMIROVNA, IVANOV MIKHAIL GENNADEVICH
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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