METHOD FOR PREPARING OF BREAD-RING TYPE BAKERY PRODUCTS
FIELD: baking industry, in particular, production of bakery products, such as dry bread-rings. ^ SUBSTANCE: method involves preparing raw material; providing sponge dough and dough; forming; baking; cooling; finishing; packaging; providing transportation and storage; holding prepared dough for 5-20...
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Main Authors | , |
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Format | Patent |
Language | English Russian |
Published |
10.05.2005
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Edition | 7 |
Subjects | |
Online Access | Get full text |
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Summary: | FIELD: baking industry, in particular, production of bakery products, such as dry bread-rings. ^ SUBSTANCE: method involves preparing raw material; providing sponge dough and dough; forming; baking; cooling; finishing; packaging; providing transportation and storage; holding prepared dough for 5-20 min; rubbing semi-finished product and rolling; holding for 5-20 min; forming dough sheet and cutting into predetermined portions; proofing doughs at temperature of 38-430C, at moisture content of 75-85% for 30-35 min; before baking procedure, dusting doughs with spices. Baking procedure is performed at temperature of 180-2400C for 8-12 min, with wet steam being supplied into baking oven for 10 s to provide for glossy surface of product. ^ EFFECT: reduced labor intensity, improved qualitative characteristics, such as improved organoleptical properties, reduced density and increased volumetric dimensions of ready products. |
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Bibliography: | Application Number: RU20030110925 |