SU843917A1 - Method of producing dough for biscuit - Google Patents

Method of producing dough for biscuit Download PDF

Info

Publication number
SU843917A1
SU843917A1 SU782661850A SU2661850A SU843917A1 SU 843917 A1 SU843917 A1 SU 843917A1 SU 782661850 A SU782661850 A SU 782661850A SU 2661850 A SU2661850 A SU 2661850A SU 843917 A1 SU843917 A1 SU 843917A1
Authority
SU
USSR - Soviet Union
Prior art keywords
biscuit
producing dough
dough
producing
liver
Prior art date
Application number
SU782661850A
Other languages
Russian (ru)
Inventor
Галина Фроловна Севрюкова
Анастасия Васильевна Витавская
Нина Григорьевна Джурикянц
Александра Алексеевна Катаева
Александра Михайловна Богданова
Владислав Васильевич Поспелов
Валентина Ивановна Позднякова
Александра Ефимовна Туниянц
Нина Ивановна Тихоненко
Раушан Елеусизовна Жанзакова
Нина Дмитриевна Мусиенко
Original Assignee
Государственный Проектный Институт"Казгипропищепром"
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 Государственный Проектный Институт"Казгипропищепром" filed Critical Государственный Проектный Институт"Казгипропищепром"
Priority to SU782661850A priority Critical patent/SU843917A1/en
Application granted granted Critical
Publication of SU843917A1 publication Critical patent/SU843917A1/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

шение производительности печи на 4-12%. Печенье, сделаиное -из теста, приготовленного таким способом, имеет гладкую блест щую поверхность, четкий рисунок, правильную форму, выраженную слоистость и пористость, высокую набухаемость, котора  увеличиваетс  по сравнению с печеньем , приготовленном на сульфитированВли ние сульфитированного фруктово- годного пюреThe furnace productivity is 4-12%. Cookies made from dough prepared in this way have a smooth, shiny surface, a clear pattern, regular shape, pronounced layering and porosity, high swelling, which is increased compared to biscuit prepared for sulfite treatment.

на качество теста и печень , приготовленного нзon the quality of the dough and liver cooked nz

этого теста, типа „КрокетThis test, type “croquet

Тесто, приготовленноеDough cooked

ной воде и несульфитированном фруктово годном пюре, на 24 и 30%. Вкус и аромат печень  неЖНЫЙ, при тный, нет специфического привкуса двууглекислого натри , 5 так как благодар  наличию кислот в пюре пделочность готовых изделий снижаетс . Печенье тает БО рту, не прилипает к деснам и небу при разжевывании.water and unsulphided fruit puree, at 24 and 30%. The taste and aroma of the liver is EASY, pleasant, there is no specific taste of sodium bicarbonate, 5 because, due to the presence of acids in the mashed potatoes, the finished product is reduced. Cookies melt BO mouth, does not stick to the gums and the sky when chewed.

Claims (1)

1. Молоховец Е. «Подарок молодым хоз йкам . - С.-Петербург, 1912, с. 516.1. Molokhovets E. “A gift to young hosts. - St. Petersburg, 1912, p. 516.
SU782661850A 1978-09-11 1978-09-11 Method of producing dough for biscuit SU843917A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU782661850A SU843917A1 (en) 1978-09-11 1978-09-11 Method of producing dough for biscuit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU782661850A SU843917A1 (en) 1978-09-11 1978-09-11 Method of producing dough for biscuit

Publications (1)

Publication Number Publication Date
SU843917A1 true SU843917A1 (en) 1981-07-07

Family

ID=20784319

Family Applications (1)

Application Number Title Priority Date Filing Date
SU782661850A SU843917A1 (en) 1978-09-11 1978-09-11 Method of producing dough for biscuit

Country Status (1)

Country Link
SU (1) SU843917A1 (en)

Similar Documents

Publication Publication Date Title
CA2023885A1 (en) Low fat fried snack
ES8105560A1 (en) Improved composition containing animal parts for production of a fried snack food and method for production thereof.
KR101672799B1 (en) Fish paste including Bamboo shoot and its manufacturing method
US4303688A (en) Method of producing fibrous fish paste
SU843917A1 (en) Method of producing dough for biscuit
ES8205533A1 (en) Roll-cheese and process for preparing the same.
ATE71490T1 (en) CANDY TOY.
JPS6455147A (en) Production of 'karinto' (fried dough cookies) containing shiitake mushroom
JPS60224447A (en) Preparation of japanese cake
JPS5623873A (en) Preparation of shrimplike food
JP2753499B2 (en) Method for making sweet bread
JPH0697975B2 (en) Egg ball manufacturing method
JPS6210128B2 (en)
JPS5791152A (en) Preparation of spongy cake
JPS5978658A (en) Rice cake noodle
JPS5678577A (en) Prevention of change of color of aquatic paste food product
JPS58149644A (en) Preparation of baked thin senbei(japanese rice cracker) having indeterminate curved face
JPH0333309B2 (en)
DE3279198D1 (en) Fruit bread having a decorated top, a method for producing said fruit bread as well as a masking cream for use in said method
JPS5519062A (en) Production of cake
JPS5982060A (en) Goheimochi (seasoned roasted polished rice dumpling on skewer) containing mugwort
JPS59140836A (en) Production of confectionary
JPS56169570A (en) Paste food product
JPS58175465A (en) Preparation of tempura of lotus root stuffed with mustard
JPS57194767A (en) Preparation of fried egg with thin pastry