SU534223A1 - Method for the production of bakery products - Google Patents

Method for the production of bakery products

Info

Publication number
SU534223A1
SU534223A1 SU2121817A SU2121817A SU534223A1 SU 534223 A1 SU534223 A1 SU 534223A1 SU 2121817 A SU2121817 A SU 2121817A SU 2121817 A SU2121817 A SU 2121817A SU 534223 A1 SU534223 A1 SU 534223A1
Authority
SU
USSR - Soviet Union
Prior art keywords
processing
production
bakery products
dough pieces
carried out
Prior art date
Application number
SU2121817A
Other languages
Russian (ru)
Inventor
Эдуард Борисович Золотов
Исаак Моисеевич Мирмильштейн
Владимир Данилович Тропп
Original Assignee
Украинский Научно-Исследовательский И Кострукторский Институт Продовольственного Машиностроения
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 Украинский Научно-Исследовательский И Кострукторский Институт Продовольственного Машиностроения filed Critical Украинский Научно-Исследовательский И Кострукторский Институт Продовольственного Машиностроения
Priority to SU2121817A priority Critical patent/SU534223A1/en
Application granted granted Critical
Publication of SU534223A1 publication Critical patent/SU534223A1/en

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Description

Но истечении заданного времени odfjaботки заготовок давлением камера сообщаетс  с атмосферой. TecTOsiiie заготовки помещают в шкаф дл  проведени  сокраыенного цикла окончательной расстойки, после чего заготовки вь пеканл-.But after a predetermined time has passed, the pressure of the chamber is communicated with the atmosphere. TecTOsiiie blanks are placed in a cabinet for a shortened cycle of final proofing, followed by blanks.

Claims (2)

1. Способ производства хлебобулочных изделий, включающий замес теста, разде№ку , обработку тестовых заготовок под давлением ниже атмосферного, расстойку1. Method for the production of bakery products, including kneading dough, razdeloku, processing dough pieces under pressure below atmospheric, proving и вылочку, отличающийс  том, что, с целью интенсификации процесса расстойки и улучшени  качества издет й, обработку тестовых заготовок под давлением провод т перед расстойкой.and the shredding, characterized in that, in order to intensify the proofing process and improve the quality of the product, the processing of dough pieces under pressure is carried out before the proofing. 2. Способ по п, 1, о т л и ч а юш и йс   тем, что обрабод ку тестовых заготовок осуществл ют в течение O,5-3,ONraH при давлении от 46€иб80 мм рт. ст. и относительной влажности среды 8О-95%.2. The method according to claim 1, 1 and 2, and the fact that the processing of dough pieces is carried out for 0, 5-3, ONraH at a pressure of 46 € and 80 mm Hg. Art. and relative humidity 8O-95%. Истдчники информации, прин тые во внимание при экспертизе:Information sources taken into account during the examination: 1. Авторское свидетельство Ne 455727, кл. А 21D 8/OOj 1975 г.1. Copyright certificate Ne 455727, cl. A 21D 8 / OOj 1975
SU2121817A 1975-03-31 1975-03-31 Method for the production of bakery products SU534223A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU2121817A SU534223A1 (en) 1975-03-31 1975-03-31 Method for the production of bakery products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU2121817A SU534223A1 (en) 1975-03-31 1975-03-31 Method for the production of bakery products

Publications (1)

Publication Number Publication Date
SU534223A1 true SU534223A1 (en) 1976-11-05

Family

ID=20615404

Family Applications (1)

Application Number Title Priority Date Filing Date
SU2121817A SU534223A1 (en) 1975-03-31 1975-03-31 Method for the production of bakery products

Country Status (1)

Country Link
SU (1) SU534223A1 (en)

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