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Priority to GEAP2009011176priorityCriticalpatent/GEP20105117B/en
Publication of GEP20105117BpublicationCriticalpatent/GEP20105117B/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method provides soaking wheat grains in water during 4-5 hours, couching during 20-24 hours, addition topinambour into the couched grain, crushing, addition of compressed yeast and salts into the crushed mass, making dough, fermentation of dough, dividing, formation and baking, thus, the components are taken in the ratio mass %: couched grain 80-90, topinambour 4-14, salt-1,5, pressed yeast - 2,5.
GEAP20090111762009-03-202009-03-20Method of manufacture of grain bread
GEP20105117B
(en)