MD911C2 - Process for bread production - Google Patents
Process for bread productionInfo
- 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
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.
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)
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)
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)
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 |
-
1997
- 1997-08-15 MD MD97-0236A patent/MD911C2/en unknown
-
1998
- 1998-07-17 EA EA199800697A patent/EA199800697A3/en unknown
Patent Citations (1)
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)
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)
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 |