MD911C2 - Process for bread production - Google Patents

Process for bread production

Info

Publication number
MD911C2
MD911C2 MD97-0236A MD970236A MD911C2 MD 911 C2 MD911 C2 MD 911C2 MD 970236 A MD970236 A MD 970236A MD 911 C2 MD911 C2 MD 911C2
Authority
MD
Moldova
Prior art keywords
water
bread
spices
flour
dough
Prior art date
Application number
MD97-0236A
Other languages
Romanian (ro)
Russian (ru)
Other versions
MD911B1 (en
Inventor
Valeriu Sincariuc
Original Assignee
S.A. "Treidona"
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 S.A. "Treidona" filed Critical S.A. "Treidona"
Priority to MD97-0236A priority Critical patent/MD911C2/en
Priority to EA199800697A priority patent/EA199800697A3/en
Publication of MD911B1 publication Critical patent/MD911B1/en
Publication of MD911C2 publication Critical patent/MD911C2/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The summary of the invention consists in the fact that the bread composition contains flour, yeast, sugar, fermented malt, spices, kvass wort concentrate, salt and water.The process for bread production includes leaven preparation from flour, water and yeasts, its fermentation, dough kneeding with addition of the remaining amount of flour and water as well as fermented malt, kvass wart concentrate, sugar, salt, further dough fermentation, division thereof into semi-finished products, their rest and baking.The novelty of the invention consists in the fact that at the dough kneeding stage it is added spices, 20% of which in mixture with the malt are preliminarily comminuted, soaked in water at a temperature of 45...55°C during 45...50 min, and the remaining amount of spices is also soaked in water at a temperature of 90...95°C during 25...30 min. The dough fermentation lasts to an acidity of 9...11 degrees.The technical result consists in the bread enrichment with biologically active components allowing to increase the bread freshness term.
MD97-0236A 1997-08-15 1997-08-15 Process for bread production MD911C2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
MD97-0236A MD911C2 (en) 1997-08-15 1997-08-15 Process for bread production
EA199800697A EA199800697A3 (en) 1997-08-15 1998-07-17 COMPOSITION FOR PREPARATION OF BREAD AND METHOD OF MANUFACTURE OF BREAD

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MD97-0236A MD911C2 (en) 1997-08-15 1997-08-15 Process for bread production

Publications (2)

Publication Number Publication Date
MD911B1 MD911B1 (en) 2000-08-31
MD911C2 true MD911C2 (en) 2000-10-31

Family

ID=19739048

Family Applications (1)

Application Number Title Priority Date Filing Date
MD97-0236A MD911C2 (en) 1997-08-15 1997-08-15 Process for bread production

Country Status (2)

Country Link
EA (1) EA199800697A3 (en)
MD (1) MD911C2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD3551G2 (en) * 2007-08-15 2008-11-30 Институт Пишевых Технологий Process for producing wheat-rye bread

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
SU1454340A1 (en) * 1985-04-29 1989-01-30 Научно-производственное объединение по продуктам питания из картофеля Method of baking bread from rye or mixture of rye and wheat flour

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1454340A1 (en) * 1985-04-29 1989-01-30 Научно-производственное объединение по продуктам питания из картофеля Method of baking bread from rye or mixture of rye and wheat flour

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Сборник технологических инструкций для производства хлеба и хлебобулочных изделий, 1989 г. Прейскурантиздат, Москва, с. 133-135. *
Сборник технологических инструкций для производства хлеба и хлебобулочных изделий, 1989 г. Прейскурантиздат, Москва., с. 138-145. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD3551G2 (en) * 2007-08-15 2008-11-30 Институт Пишевых Технологий Process for producing wheat-rye bread

Also Published As

Publication number Publication date
MD911B1 (en) 2000-08-31
EA199800697A2 (en) 1999-08-26
EA199800697A3 (en) 1999-12-29

Similar Documents

Publication Publication Date Title
US4500548A (en) Fermentation aid for conventional baked goods
RU2370038C2 (en) Taste intensifier, bakers dough, baking products and grain products which contain it, its use as table salt substitute
MX2008014553A (en) NOVEL NaCl SALT SUBSTITUTE, ITS USE AND PRODUCTS CONTAINING SAME.
CA2331491A1 (en) Methods and compositions for making fermented cereal products
US4093748A (en) Process for the preparation of bread
US4287215A (en) Bran bread and method for making same
US4248896A (en) Process for baking bread
MD911C2 (en) Process for bread production
RU2790727C1 (en) Method for manufacturing bakery products with succinic acid
RU2030870C1 (en) Method of producing bread from triticalle flour
EP1361796B1 (en) Starter preparation for producing bread and bakery products
US4292330A (en) Bread leavening yeast
RU2116730C1 (en) Method for preparation of wheat sponge bread
RU2734923C1 (en) Method of malt wheat bread production
EP2132990B1 (en) Formulation for enhancing the flavour metabolism of yeast and bacteria in sponge, dough, brew and sourdough fermentation systems
RU2191511C1 (en) Bakery stabilizer
RU2180913C1 (en) Method of activation of baking pressed yeast
FI58854C (en) FOER FARING FOR FRAMSTAELLNING AV BROED AV RAOGMJOEL ELLER EN BLANDNING AV RAOG- OCH VETEMJOEL
DE602005004293T2 (en) USE OF AMINOPEPTIDASE IN DOUGH AS A BAKING AGENT
RU2222947C2 (en) Method for obtaining of bakery products from flour including contaminants of grain damaged with corn bug
RU2109447C1 (en) Method for producing scalded bakery foods
WO2004084638B1 (en) Enzymatic composition for improving the quality of bread and pastry doughs
CA1153614A (en) Baking
RU2257083C2 (en) Method for preparing of bread from fine-rye flour
WO2002060263A2 (en) Vinasse in baking

Legal Events

Date Code Title Description
IF99 Valid patent on 19990615

Free format text: EXPIRES: 20170815