METHOD OF BAKERY PRODUCT MAKING

• 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
• Language: English; 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

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...