METHOD OF MANUFACTURING BAKERY PRODUCT

FIELD: food industry. ^ SUBSTANCE: method involves making sponge by partial mixing of flour, water and yeast, sponge fermentation, following kneading of dough by mixing remaining part of flour, total amount of sponge, phospholipids, salt and water, dough fermentation, handling, proofing and baking o...

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Main Authors KUDZIEVA FATIMA LAVRENT'EVNA, IL'INOVA SVETLANA ALEKSANDROVNA, TAZOVA ZARETA TAL'BIEVNA, PERSHAKOVA TAT'JANA VIKTOROVNA, PETRAKOVA VIKTORIJA VALER'EVNA, KORNEN NIKOLAJ NIKOLAEVICH, SHAZZO AZAMAT AJDOMIROVICH
Format Patent
LanguageEnglish
Russian
Published 10.12.2008
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 industry. ^ SUBSTANCE: method involves making sponge by partial mixing of flour, water and yeast, sponge fermentation, following kneading of dough by mixing remaining part of flour, total amount of sponge, phospholipids, salt and water, dough fermentation, handling, proofing and baking of dough products. Phospholipids produced by hydration of unrefined high oleic sunflower oil are introduced into dough under the temperature of 29-32C prior to mixing. The oil is pretreated in rotating electromagnetic field with magnetic induction of 0.5-0.7 T under the temperature of 60-70C by water solution of monosodium citrate. Phospholipids are taken in the amount of 5-7% to the flour weight. ^ EFFECT: improving organoleptic and physical-and-chemical properties of end product, increasing nutritional value, increasing freshness preserving time. ^ 2 tbl, 3 ex
Bibliography:Application Number: RU20070118834