SU552889A1 - Method of producing bakery products - Google Patents

Method of producing bakery products

Info

Publication number
SU552889A1
SU552889A1 SU7502119303A SU2119303A SU552889A1 SU 552889 A1 SU552889 A1 SU 552889A1 SU 7502119303 A SU7502119303 A SU 7502119303A SU 2119303 A SU2119303 A SU 2119303A SU 552889 A1 SU552889 A1 SU 552889A1
Authority
SU
USSR - Soviet Union
Prior art keywords
bakery products
proofing
donuts
infrared rays
carried out
Prior art date
Application number
SU7502119303A
Other languages
Russian (ru)
Inventor
Е.И. Бурлаченко
Г.И. Зорин
В.А. Греков
Original Assignee
Burlachenko E I
Zorin G I
Grekov V A
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 Burlachenko E I, Zorin G I, Grekov V A filed Critical Burlachenko E I
Priority to SU7502119303A priority Critical patent/SU552889A1/en
Application granted granted Critical
Publication of SU552889A1 publication Critical patent/SU552889A1/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (2)

3 Тестовые заготовки бараночных изделий, полученные по предлагаемому способу, отличаютс  мелкой, «тонкостенной пористостью и хорошей разрыхленностью. Формула изобретени  1. Способ производства хлебобулочных изделий путем замеса теста, формовани , расстойки полученных заготовок, облучени  их инфракрасными лучами и выпечки, отличающийс  тем, что, с целью интенсифика4 ции процесса расстойки заготовок бараночных изделий, облучение инфракрасными лучами осуществл ют на стадии расстойки. 2. Способ по п. 1, отличающийс  тем, 5что облучение провод т в течение 22-23 мнп. Источники информации, прин тые во внимание при экспертизе 1. Технологнческа  инструкци  по выработке хлебобулочных изделий. М., «Пищева  промыщлепность, 1973. 3 The dough blanks of donuts obtained by the proposed method are distinguished by fine, "thin-walled porosity and good loosening. Claim 1. Method for the production of bakery products by kneading dough, molding, proofing the obtained blanks, irradiating them with infrared rays and baking, characterized in that, in order to intensify the process of proofing of donuts, the infrared rays are carried out during the proofing stage. 2. The method according to claim 1, wherein 5 that the irradiation is carried out for 22-23 minutes. Sources of information taken into account in the examination 1. Technological instructions for the development of bakery products. M., “Food industry, 1973. 2. Авторское свидетельство СССР№455727, кл. А 21d 8/00, 1973.2. USSR author's certificate number 455727, cl. A 21d 8/00, 1973.
SU7502119303A 1975-03-27 1975-03-27 Method of producing bakery products SU552889A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU7502119303A SU552889A1 (en) 1975-03-27 1975-03-27 Method of producing bakery products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU7502119303A SU552889A1 (en) 1975-03-27 1975-03-27 Method of producing bakery products

Publications (1)

Publication Number Publication Date
SU552889A1 true SU552889A1 (en) 1978-01-30

Family

ID=20614576

Family Applications (1)

Application Number Title Priority Date Filing Date
SU7502119303A SU552889A1 (en) 1975-03-27 1975-03-27 Method of producing bakery products

Country Status (1)

Country Link
SU (1) SU552889A1 (en)

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