MD2208C2 - Composition and process for preparation of bread - Google Patents

Composition and process for preparation of bread

Info

Publication number
MD2208C2
MD2208C2 MDA20010366A MD20010366A MD2208C2 MD 2208 C2 MD2208 C2 MD 2208C2 MD A20010366 A MDA20010366 A MD A20010366A MD 20010366 A MD20010366 A MD 20010366A MD 2208 C2 MD2208 C2 MD 2208C2
Authority
MD
Moldova
Prior art keywords
bread
composition
preparation
baking
celloviridine
Prior art date
Application number
MDA20010366A
Other languages
Romanian (ro)
Russian (ru)
Other versions
MD2208B2 (en
Inventor
Джорджета ПУРИЧЕ
Татиана ЧИКАЛА
Original Assignee
Джорджета ПУРИЧЕ
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 filed Critical Джорджета ПУРИЧЕ
Priority to MDA20010366A priority Critical patent/MD2208C2/en
Publication of MD2208B2 publication Critical patent/MD2208B2/en
Publication of MD2208C2 publication Critical patent/MD2208C2/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 preparation of bread.The composition for preparation of bread, according to the invention, contains first-rate flour, yeast, salt, celloviridine Г20X, dry food soy-bean fibers and water, having the following ingredient ratio, kg per 100 kg of flour:The process, according to the invention, includes mixing and kneading of the composition ingredients by a monophase method. The celloviridine Г20X is used in the form of 1% aqueous solution. The dry food soy-bean fibers are mixed with water in the ratio of 1:3 and matured within 15…30 min at the temperature of 30…35°C. Then the dough is subjected to fermentation, division into half-finished products, leavening and baking.The result of the invention consists in enhancing the dough maturing and leavening processes, in reducing the loss thereof during baking and shrinkage, as well as in improving the quality of the bread.
MDA20010366A 2001-11-13 2001-11-13 Composition and process for preparation of bread MD2208C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
MDA20010366A MD2208C2 (en) 2001-11-13 2001-11-13 Composition and process for preparation of bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MDA20010366A MD2208C2 (en) 2001-11-13 2001-11-13 Composition and process for preparation of bread

Publications (2)

Publication Number Publication Date
MD2208B2 MD2208B2 (en) 2003-07-31
MD2208C2 true MD2208C2 (en) 2004-01-31

Family

ID=29267987

Family Applications (1)

Application Number Title Priority Date Filing Date
MDA20010366A MD2208C2 (en) 2001-11-13 2001-11-13 Composition and process for preparation of bread

Country Status (1)

Country Link
MD (1) MD2208C2 (en)

Families Citing this family (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

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4911945A (en) * 1986-11-22 1990-03-27 Fuji Oil Company, Ltd. Process for preparing food product in the form of bundle of membranes

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4911945A (en) * 1986-11-22 1990-03-27 Fuji Oil Company, Ltd. Process for preparing food product in the form of bundle of membranes

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Гришин А.С., Энкина Л.С. Влияние различных способов тестоприготовления на качество хлеба. Москва, Пищевая промышленность, 1974, 112 с. *
Гришин А.С., Энкина Л.С. Влияние различных способов тестоприготовления на качество хлеба. Мщсква, Пищевая промышленностьб *

Also Published As

Publication number Publication date
MD2208B2 (en) 2003-07-31

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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