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Priority to GEAU2001004594priorityCriticalpatent/GEU20041052Y/en
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Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
1. Technical Result Increase in biological value of dough and widening of assortment of final product. 2. Essence A method comprises preparing the sponge by mixing flour, water, salt and yeast under the prescribed recipe, fermentation, adding into the fermented mass the remained amount of flour and water, dough kneading and fermentation; the powder of leaves and flowers of hop, the amount of which being 50% of yeast mass is additionally introduced into the sponge together with the yeast. 3. Field of Application Food industry, in particular bread production.
GEAU20010045942001-11-282001-11-28Method for Production of Dough
GEU20041052Y
(en)