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Priority to GEAU2001000942priorityCriticalpatent/GEU2001826Y/en
Publication of GEU2001826YpublicationCriticalpatent/GEU2001826Y/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
1. Technical Result Simplification of technological process. 2. Essence A method comprises washing whole wheat grain with water, its wetting, preparing dough from the mass enriched with compounding components, dividing, moistening half-finished dough pieces by vapor, proofing and baking, the moistening being effected by heated up running water. 3. Field of Application Food industry, in particular white bread production.
GEAU20010009422001-04-022001-04-02Method for Production of Bread from Biologically Active Wheat Grain
GEU2001826Y
(en)