MD1533G2 - Composition and process for production of some bread baking products - Google Patents

Composition and process for production of some bread baking products

Info

Publication number
MD1533G2
MD1533G2 MD98-0258A MD980258A MD1533G2 MD 1533 G2 MD1533 G2 MD 1533G2 MD 980258 A MD980258 A MD 980258A MD 1533 G2 MD1533 G2 MD 1533G2
Authority
MD
Moldova
Prior art keywords
soy
bean
composition
fermentation
bread baking
Prior art date
Application number
MD98-0258A
Other languages
Romanian (ro)
Russian (ru)
Other versions
MD1533F1 (en
Inventor
Джорджета ПУРИЧЕ
Original Assignee
Джорджета ПУРИЧЕ
Франзелуца С.А., Комбинатул Де Панификацие Дин Кишинэу
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Джорджета ПУРИЧЕ, Франзелуца С.А., Комбинатул Де Панификацие Дин Кишинэу filed Critical Джорджета ПУРИЧЕ
Priority to MD98-0258A priority Critical patent/MD1533G2/en
Publication of MD1533F1 publication Critical patent/MD1533F1/en
Publication of MD1533G2 publication Critical patent/MD1533G2/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to the food industry, in particular, to a composition and process for manufacturing of some bread baking products.Summary of the invention consists in, that the composition contains wheat flour, yeasts, vegetal oil, salt, complex of soy-bean proteine with pectine and water.The process privides preparation of the components, mixing of the wheat flour, yeasts, vegetal oil, salt, soy-bean protein, water, dough kneading and fermentation, dividing thereof in the semi-fabricated pieces, further fermentation and baking; simultaneously the dough kneading is realized by the monophasic method and as a soy-bean protein product it is used a soy-bean complex with pectin. The dough fermentation is carried out up to the acidity of 3,5…7,0 degrees.The result consists in diminution of the drying losses, increasing the long-term storage, reduction of time and expenditures for production of some bread baking products.
MD98-0258A 1998-12-16 1998-12-16 Composition and process for production of some bread baking products MD1533G2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MD98-0258A MD1533G2 (en) 1998-12-16 1998-12-16 Composition and process for production of some bread baking products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MD98-0258A MD1533G2 (en) 1998-12-16 1998-12-16 Composition and process for production of some bread baking products

Publications (2)

Publication Number Publication Date
MD1533F1 MD1533F1 (en) 2000-09-30
MD1533G2 true MD1533G2 (en) 2001-05-31

Family

ID=19739277

Family Applications (1)

Application Number Title Priority Date Filing Date
MD98-0258A MD1533G2 (en) 1998-12-16 1998-12-16 Composition and process for production of some bread baking products

Country Status (1)

Country Link
MD (1) MD1533G2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD2207C2 (en) * 2001-05-03 2004-01-31 Джорджета ПУРИЧЕ Composition and process for preparation of bread

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Использование белков растительного происхождения при производстве хлеба / Патт В.А., Столяров Л.Ф. и др. Обзорная информация. Москва. ЦНИИТЭИ пищепром, 1976, 24 с. *
Цыганова Т.Б. Применение белоксодержащих добавок при производстве хлебобулочных изделий. Обзорная информация. Москва. ЦНИИТЭИ пищепром, 1990, 32 с. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD2207C2 (en) * 2001-05-03 2004-01-31 Джорджета ПУРИЧЕ Composition and process for preparation of bread

Also Published As

Publication number Publication date
MD1533F1 (en) 2000-09-30

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Legal Events

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PD99 Pending application