MD20010122A - Composition and process for bread preparation - Google Patents

Composition and process for bread preparation

Info

Publication number
MD20010122A
MD20010122A MD20010122A MD20010122A MD20010122A MD 20010122 A MD20010122 A MD 20010122A MD 20010122 A MD20010122 A MD 20010122A MD 20010122 A MD20010122 A MD 20010122A MD 20010122 A MD20010122 A MD 20010122A
Authority
MD
Moldova
Prior art keywords
dough
preparation
composition
lecithin
bread preparation
Prior art date
Application number
MD20010122A
Other languages
Romanian (ro)
Other versions
MD2207B1 (en
MD2207C2 (en
Inventor
Georgeta Purice
Tatiana Cicala
Original Assignee
Georgeta Purice
Univ Tehnica Moldovei
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 Georgeta Purice, Univ Tehnica Moldovei filed Critical Georgeta Purice
Priority to MDA20010122A priority Critical patent/MD2207C2/en
Publication of MD20010122A publication Critical patent/MD20010122A/en
Publication of MD2207B1 publication Critical patent/MD2207B1/en
Publication of MD2207C2 publication Critical patent/MD2207C2/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention refers to the baking industry, in particular to a composition and a process for bread preparation. Summary of the invention consists in that the composition for bread preparation contains wheat flour, yeast, salt, sugar, vegetable oil, lecithin, soya component and water.The process for bread preparation includes preparation of the dough by mixing the wheat flour, yeast, salt, sugar, vegetable oil, lecithin, water and soya component, which is introduced into the dough in the last place. Kneading of the dough is carried out by mono- or biphase method. Afterwards, the dough is subjected to fermentation, division thereof into half-finished products, leaven and baking.The result of the invention consists in decreasing the dough preparation time, in increasing the content of soya proteins, lecithin and pectin and in improving the organoleptic indexes.Claims: 1
MDA20010122A 2001-05-03 2001-05-03 Composition and process for preparation of bread MD2207C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MDA20010122A MD2207C2 (en) 2001-05-03 2001-05-03 Composition and process for preparation of bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MDA20010122A MD2207C2 (en) 2001-05-03 2001-05-03 Composition and process for preparation of bread

Publications (3)

Publication Number Publication Date
MD20010122A true MD20010122A (en) 2002-10-31
MD2207B1 MD2207B1 (en) 2003-07-31
MD2207C2 MD2207C2 (en) 2004-01-31

Family

ID=19739824

Family Applications (1)

Application Number Title Priority Date Filing Date
MDA20010122A MD2207C2 (en) 2001-05-03 2001-05-03 Composition and process for preparation of bread

Country Status (1)

Country Link
MD (1) MD2207C2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD1032Y (en) * 2015-07-03 2016-05-31 Ольга ГУТЮМ Process for making chickpea-containing bread
MD1117Z (en) * 2016-05-30 2017-09-30 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for producing functional bread enriched with dietary fibers

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU867352A1 (en) * 1979-10-29 1981-09-30 Всесоюзный научно-исследовательский институт хлебопекарной промышленности Method of producing bread
MD1533G2 (en) * 1998-12-16 2001-05-31 Джорджета ПУРИЧЕ Composition and process for production of some bread baking products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD1032Y (en) * 2015-07-03 2016-05-31 Ольга ГУТЮМ Process for making chickpea-containing bread
MD1117Z (en) * 2016-05-30 2017-09-30 Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" Process for producing functional bread enriched with dietary fibers

Also Published As

Publication number Publication date
MD2207B1 (en) 2003-07-31
MD2207C2 (en) 2004-01-31

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Legal Events

Date Code Title Description
KA4A Patent for invention lapsed due to non-payment of fees (with right of restoration)
MM4A Patent for invention definitely lapsed due to non-payment of fees