METHOD FOR PRODUCING OF BAKERY PRODUCT

FIELD: food-processing industry, in particular, preparing of bakery product designed for prophylactic feeding. ^ SUBSTANCE: method involves producing sponge dough from part of flour, water and yeast; fermenting sponge dough; producing dough by mixing remained part of flour, total amount of sponge do...

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Main Authors KUPCHENKO TAT'JANA NIKOLAEVNA, BUTINA EHL'VIRA ALEKSANDROVNA, SOROKINA VIKTORIJA VIKTOROVNA, GUL'PA ANNA VALER'EVNA, PAKHOMOVA ELENA NIKOLAEVNA, OL'KHOVOJ KONSTANTIN SERGEEVICH, PETRIK ANATOLIJ ALEKSEEVICH, KORNEN NIKOLAJ NIKOLAEVICH, SHAZZO AZAMAT AJDOMIROVICH
Format Patent
LanguageEnglish
Russian
Published 20.06.2007
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: food-processing industry, in particular, preparing of bakery product designed for prophylactic feeding. ^ SUBSTANCE: method involves producing sponge dough from part of flour, water and yeast; fermenting sponge dough; producing dough by mixing remained part of flour, total amount of sponge dough, phospholipids, salt and water; fermenting dough; cutting; proofing; baking dough pieces; using fat-and-oil phospholipids product as phospholipids produced by extraction with ethyl alcohol of phospholipids concentrates at phospholipids concentrates to ethyl alcohol ratio of (1:3)-(1:7) at temperature of 40-60 C to produce alcohol-soluble and alcohol-insoluble fractions of phospholipids; separating alcohol-insoluble phospholipids fraction from alcohol-insoluble phospholipids fraction; drying alcohol-insoluble phospholipids fraction under vacuum to produce fat-and-oil phospholipids product; introducing fat-and-oil phospholipids product in an amount of 3-5% by weight of flour in the form of aqueous phospholipids emulsion at fat-and-oil phospholipids product to water ratio of (1:2)-(1:5), respectively; additionally introducing powder produced from pumpkin pomace, said powder being produced by drying said pomace to moisture content of 6-7%; grinding in thin spirally rotating 0.1-0.5 mm-thick film at pulsing pressure gradient of 20-40 MPa at temperature of 20-30 C in an amount of 1-3% by weight of flour; introducing said powder in the form of suspension at pumpkin pomace to water ratio of (1:2)-(1:5). ^ EFFECT: improved quality of bakery product owing to improved organoleptical and physicochemical properties, increased nutrient value and provision for fresh state of bakery product for prolonged time. ^ 1 tbl, 3 ex
Bibliography:Application Number: RU20050134923