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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Bibliographic Details
Main Authors BARTSEV I.V, BARTSEVA E.V
Format Patent
LanguageEnglish
Russian
Published 10.05.2005
Edition7
Subjects
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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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.
Bibliography:Application Number: RU20030110925