METHOD OF MANUFACTURING BAKERY PRODUCT

• 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
• Language: English; 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

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...