MD1605Z - Способ получения ахлоридых палочек (без соли) - Google Patents
Способ получения ахлоридых палочек (без соли) Download PDFInfo
- Publication number
- MD1605Z MD1605Z MDS20210035A MDS20210035A MD1605Z MD 1605 Z MD1605 Z MD 1605Z MD S20210035 A MDS20210035 A MD S20210035A MD S20210035 A MDS20210035 A MD S20210035A MD 1605 Z MD1605 Z MD 1605Z
- Authority
- MD
- Moldova
- Prior art keywords
- dough
- liquid phase
- salt
- sugar
- kneading
- Prior art date
Links
- 150000003839 salts Chemical class 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 239000005862 Whey Substances 0.000 claims abstract description 15
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 15
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 239000007791 liquid phase Substances 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 235000015141 kefir Nutrition 0.000 claims abstract description 10
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 10
- 238000004898 kneading Methods 0.000 claims abstract description 9
- 235000019486 Sunflower oil Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000002600 sunflower oil Substances 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims description 11
- 235000013601 eggs Nutrition 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 6
- 230000001680 brushing effect Effects 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 210000000991 chicken egg Anatomy 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 244000046052 Phaseolus vulgaris Species 0.000 description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000001465 calcium Nutrition 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000015598 salt intake Nutrition 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- 208000031662 Noncommunicable disease Diseases 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 239000008169 grapeseed oil Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000013379 molasses Nutrition 0.000 description 2
- 239000011088 parchment paper Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 108700012359 toxins Proteins 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 108090000317 Chymotrypsin Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 240000008892 Helianthus tuberosus Species 0.000 description 1
- 235000003230 Helianthus tuberosus Nutrition 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 108090001090 Lectins Proteins 0.000 description 1
- 102000004856 Lectins Human genes 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000003392 amylase inhibitor Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 235000004458 antinutrient Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 229960002376 chymotrypsin Drugs 0.000 description 1
- 229920002770 condensed tannin Polymers 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 229940042399 direct acting antivirals protease inhibitors Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000899 immune system response Effects 0.000 description 1
- 230000004957 immunoregulator effect Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002523 lectin Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000002879 macerating effect Effects 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000000137 peptide hydrolase inhibitor Substances 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068065 phytosterols Drugs 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Изобретение относится к хлебопекарной промышленности и может быть использовано при производстве функциональных пищевых продуктов, а именно при производстве ахлоридных хлебобулочных изделий, в частности палочек (гриссини) без соли.Способ, согласно изобретению, включает смешивание пшеничной муки с сахаром и активными сухими дрожжами, добавление нагретой жидкой фазы и замешивание теста в течение 5 минут, добавление подсолнечного масла и замешивание теста в течение 2-3 минут, его брожение при температуре 28-30°C в течение 30 минут, формование теста в бруски толщиной 5-7 мм и длиной 20-25 см и расстойку в течение 20-30 минут, смазывание их поверхности яйцом, посыпку семенами подсолнечника и выпекание при температуре 220°С в течение 20 минут. При этом, в качестве жидкой фазы используют кефир или сыворотку, или квас из отрубей, а компоненты берут в следующем соотношении, в масс.%: мука пшеничная 38,0-41,2, жидкая фаза 26,8-32,3, активные сухие дрожжи 0,7-0,8, сахар 0,3-0,4, подсолнечное масло 1,9-2,1, семена подсолнечника 19,0-20,2 и яйцо куриное 7,6-8,2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20210035A MD1605Z (ru) | 2021-04-23 | 2021-04-23 | Способ получения ахлоридых палочек (без соли) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20210035A MD1605Z (ru) | 2021-04-23 | 2021-04-23 | Способ получения ахлоридых палочек (без соли) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD1605Y MD1605Y (ru) | 2022-03-31 |
| MD1605Z true MD1605Z (ru) | 2022-10-31 |
Family
ID=80932987
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20210035A MD1605Z (ru) | 2021-04-23 | 2021-04-23 | Способ получения ахлоридых палочек (без соли) |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD1605Z (ru) |
-
2021
- 2021-04-23 MD MDS20210035A patent/MD1605Z/ru active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| MD1605Y (ru) | 2022-03-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Svanberg et al. | Fermentation and nutrient availability | |
| EP2478769B1 (en) | Process for producing flours from fungus myceliated grain | |
| KR102507894B1 (ko) | 양배추와 마를 함유하는 발효 빵 및 그 제조방법 | |
| KR101823088B1 (ko) | 유산균을 이용한 빵의 제조방법 | |
| Massoud et al. | Evaluation of physicochemical, microbiological and sensory properties of croissants fortified with Arthrospira platensis (Spirulina) | |
| KR102099671B1 (ko) | 미나리를 이용한 찹쌀떡의 제조방법 및 이에 의해 제조된 찹쌀떡 | |
| KR102311702B1 (ko) | 호두식빵 제조방법 | |
| KR101429366B1 (ko) | 발효 현미를 이용한 쌀 가공식품 및 이의 제조방법 | |
| Keyeta | The Fermentation Methods for Production of Injera and Dabo in Ethiopia: A Review. | |
| KR101822515B1 (ko) | 아로니아 쿠키의 제조방법 | |
| KR101408058B1 (ko) | 청국장 발효액종을 이용한 제빵용 도우의 제조방법 | |
| MD1605Z (ru) | Способ получения ахлоридых палочек (без соли) | |
| Mondal et al. | Rice-based fermented foods and beverages functional and nutraceutical properties | |
| Folasade et al. | Effect of sesame seed addition on the chemical and sensory qualities of sorghum based kunun-zaki drink | |
| KR101823087B1 (ko) | 콩 유산균을 이용한 빵의 제조방법 | |
| CN106942329A (zh) | 一种发酵蛋糕的加工方法 | |
| KR20170123558A (ko) | 쌀 피자 제조방법 | |
| KR102806437B1 (ko) | 옥수수 토르티야의 제조방법 및 이에 따라 제조된 옥수수 토르티야 | |
| KR102833309B1 (ko) | 글루텐 프리 빵 제조용 가루 제조방법 및 이에 의해 제조된 빵 제조용 가루 | |
| RU2840925C1 (ru) | Способ ускоренного производства обогащенных хлебобулочных изделий из пшеничной муки | |
| MD1555Z (ru) | Способ получения функционального хлеба с добавлением муки из семян льна | |
| RU2826975C1 (ru) | Способ производства мучных кондитерских изделий | |
| PL231446B1 (pl) | Sposób wytwarzania makaronu oraz makaron wytworzony tym sposobem | |
| KR102625607B1 (ko) | 비건 초코파이 및 그의 제조 방법 | |
| KR102562927B1 (ko) | 레몬딜 치즈케이크의 제조방법 및 이에 따라 제조된 레몬딜 치즈케이크 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued |