RU2002110619A - BAKERY IMPROVER - Google Patents

BAKERY IMPROVER

Info

Publication number
RU2002110619A
RU2002110619A RU2002110619/13A RU2002110619A RU2002110619A RU 2002110619 A RU2002110619 A RU 2002110619A RU 2002110619/13 A RU2002110619/13 A RU 2002110619/13A RU 2002110619 A RU2002110619 A RU 2002110619A RU 2002110619 A RU2002110619 A RU 2002110619A
Authority
RU
Russia
Prior art keywords
calcium carbonate
sodium thiosulfate
monosubstituted
ammonium phosphate
corn flour
Prior art date
Application number
RU2002110619/13A
Other languages
Russian (ru)
Other versions
RU2242879C2 (en
Inventor
Ольга Григорьевна Чижикова
Елена Семёновна Смертина
Людмила Олеговна Коршенко
Original Assignee
Ольга Григорьевна Чижикова
Filing date
Publication date
Application filed by Ольга Григорьевна Чижикова filed Critical Ольга Григорьевна Чижикова
Priority to RU2002110619/13A priority Critical patent/RU2242879C2/en
Priority claimed from RU2002110619/13A external-priority patent/RU2242879C2/en
Publication of RU2002110619A publication Critical patent/RU2002110619A/en
Application granted granted Critical
Publication of RU2242879C2 publication Critical patent/RU2242879C2/en

Links

Claims (1)

Композиция для приготовления улучшителя хлебопекарного, отличающаяся тем, что в качестве основы использована кукурузная мука, а в качестве минерального наполнителя она содержит кальций углекислый, аммоний фосфорнокислый однозамещенный и натрия тиосульфат при следующих соотношениях компонентов, кг:Composition for the preparation of a baking improver, characterized in that corn flour is used as a base, and as a mineral filler it contains calcium carbonate, monosubstituted ammonium phosphate and sodium thiosulfate in the following ratios of components, kg: Мука кукурузная 95,8-94,3Corn flour 95.8-94.3 Аскорбиновая кислота 0-1,5Ascorbic acid 0-1.5 Кальций углекислый 3,0Calcium Carbonate 3.0 Аммоний фосфорнокислый однозамещенный 1,0Ammonium phosphate monosubstituted 1.0 Натрия тиосульфат 0,2Sodium Thiosulfate 0.2
RU2002110619/13A 2002-04-19 2002-04-19 Composition for preparing of bakery improver RU2242879C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002110619/13A RU2242879C2 (en) 2002-04-19 2002-04-19 Composition for preparing of bakery improver

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002110619/13A RU2242879C2 (en) 2002-04-19 2002-04-19 Composition for preparing of bakery improver

Publications (2)

Publication Number Publication Date
RU2002110619A true RU2002110619A (en) 2004-04-20
RU2242879C2 RU2242879C2 (en) 2004-12-27

Family

ID=34387050

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002110619/13A RU2242879C2 (en) 2002-04-19 2002-04-19 Composition for preparing of bakery improver

Country Status (1)

Country Link
RU (1) RU2242879C2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2579362C1 (en) * 2015-01-12 2016-04-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Мурманский государственный технический университет" (ФГБОУ ВПО "МГТУ") Method of producing wheat bread

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