METHOD OF BAKERY PRODUCT MAKING

FIELD: food products. ^ SUBSTANCE: method includes dough preparation from flour, water, salt solution and yeast, introduction of powder in the amount of 7-10% of flour weight, dough fermentation, handling, proving and baking of dough pieces. The powder is received from wheat germs by pressing germs...

Full description

Saved in:
Bibliographic Details
Main Authors MARTOVSHCHUK VALERIJ IVANOVICH, KUDZIEVA FATIMA LAVRENT'EVNA, TAZOVA ZARETA TAL'BIEVNA, MKHITAR'JANTS IGOR' GEORGIEVICH, PERSHAKOVA TAT'JANA VIKTOROVNA, KORNEN NIKOLAJ NIKOLAEVICH
Format Patent
LanguageEnglish
Russian
Published 10.03.2009
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online AccessGet full text

Cover

More Information
Summary:FIELD: food products. ^ SUBSTANCE: method includes dough preparation from flour, water, salt solution and yeast, introduction of powder in the amount of 7-10% of flour weight, dough fermentation, handling, proving and baking of dough pieces. The powder is received from wheat germs by pressing germs at the temperature 50-70°C and at pressure 20-25 MPa to get defatted material. The material is milled in 0.1-0.5 mm thick thin film running in circle at 5-15 MPa of pressure and 20-40°C of temperature. ^ EFFECT: high properties of quality and food value, increased dates of freshness retention. ^ 1 tbl, 3 ex
Bibliography:Application Number: RU20070126165