MD1833Y - Composition and method for producing low-fat muffins - Google Patents

Composition and method for producing low-fat muffins Download PDF

Info

Publication number
MD1833Y
MD1833Y MDS20240089A MDS20240089A MD1833Y MD 1833 Y MD1833 Y MD 1833Y MD S20240089 A MDS20240089 A MD S20240089A MD S20240089 A MDS20240089 A MD S20240089A MD 1833 Y MD1833 Y MD 1833Y
Authority
MD
Moldova
Prior art keywords
muffins
baking powder
production
flour
composition
Prior art date
Application number
MDS20240089A
Other languages
Romanian (ro)
Russian (ru)
Inventor
Алина БОИШТЯН
Аурика КИРСАНОВА
Родика СИМИНЮК
Анна КЁРУ
Original Assignee
Публичное Учреждение Технический Университет Молдовы
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 Публичное Учреждение Технический Университет Молдовы filed Critical Публичное Учреждение Технический Университет Молдовы
Priority to MDS20240089A priority Critical patent/MD1833Z/en
Publication of MD1833Y publication Critical patent/MD1833Y/en
Publication of MD1833Z publication Critical patent/MD1833Z/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Invenţia se referă la industria alimentară, şi anume la obţinerea brioşelor cu un conţinut redus de grăsimi.Invenţia prevede obţinerea brioşelor din făină de grâu, zahăr tos, apă potabilă, ouă de masă, ulei de floarea soarelui, drojdie reziduală de vin, praf de copt şi sare alimentară; procedeul de obţinere include amestecarea făinii şi prafului de copt, dizolvarea în apă a zahărului şi sării, adăugarea uleiului de floarea soarelui, ouălor şi drojdiei, omogenizarea, după care, se adaogă treptat amestecul de făină şi praf de copt şi se omogenizează, aluatul obţinut se porţionează şi se coace.The invention relates to the food industry, namely to the production of muffins with a reduced fat content. The invention provides for the production of muffins from wheat flour, granulated sugar, drinking water, table eggs, sunflower oil, residual wine yeast, baking powder and food salt; the production process includes mixing flour and baking powder, dissolving sugar and salt in water, adding sunflower oil, eggs and yeast, homogenizing, after which the mixture of flour and baking powder is gradually added and homogenized, the resulting dough is portioned and baked.

MDS20240089A 2024-09-06 2024-09-06 Composition and process for producing muffins with reduced fat content MD1833Z (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MDS20240089A MD1833Z (en) 2024-09-06 2024-09-06 Composition and process for producing muffins with reduced fat content

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MDS20240089A MD1833Z (en) 2024-09-06 2024-09-06 Composition and process for producing muffins with reduced fat content

Publications (2)

Publication Number Publication Date
MD1833Y true MD1833Y (en) 2025-04-30
MD1833Z MD1833Z (en) 2025-11-30

Family

ID=95559160

Family Applications (1)

Application Number Title Priority Date Filing Date
MDS20240089A MD1833Z (en) 2024-09-06 2024-09-06 Composition and process for producing muffins with reduced fat content

Country Status (1)

Country Link
MD (1) MD1833Z (en)

Also Published As

Publication number Publication date
MD1833Z (en) 2025-11-30

Similar Documents

Publication Publication Date Title
RU2629778C1 (en) Method for preparing flour product with filling
EA201100200A1 (en) MIXTURE FOR PREPARING DIETARY TEST AND METHOD OF MANUFACTURE OF FLOUR PRODUCTS ON ITS BASIS
MD1833Y (en) Composition and method for producing low-fat muffins
EA019891B1 (en) Method for baking bread product
CN105165958A (en) Nutritional bread and making method thereof
RU2010131084A (en) METHOD FOR PRODUCING BREAD
RU2004108560A (en) METHOD FOR PRODUCING BREAD OF INCREASED FOOD VALUE
RU2680891C1 (en) Method of bread production containing nanostructured resveratrol
RU2009101535A (en) METHOD FOR PREPARING DIET BREAD
RU2629291C1 (en) Method for manufacturing bakery products
RU2619283C1 (en) Method for producing bun
JP2014054190A (en) Production method of bread
RU2849847C1 (en) Method for producing sea buckthorn flatbread
RU2636469C1 (en) Dough composition for shortbread semi-product manufacture
RU2592108C1 (en) Method for making cake from of rye flour
RU2020118250A (en) Method for the production of bread containing nanostructured vitamin B6 (pyridoxine)
RU2787386C1 (en) Composition of dough for rye bread
RU2836171C1 (en) Panned bread production method
RU2589798C2 (en) Dough composition for production of flour confectionary product
RU2663322C1 (en) Method of cooking bread
RU2494625C1 (en) Method for production of bakery products with girasol flakes for function alimentation
UA151207U (en) Method of producing pretzels with cod powder
RU2647871C1 (en) Method for producing bread containing nanostructured zinc sulphate
RU2423852C2 (en) Composition for "krepysh" short pastry production
RU2649558C1 (en) Method for obtaining of a bread containing micro and nanocapsulated sulfate of iron

Legal Events

Date Code Title Description
FG9Y Short term patent issued