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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
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Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for obtaining farinaceous culinary products of fast-frozen half-finished products comprises kneading yeast dough, keeping thereof, forming, freezing, and preserving fast-frozen half-finished products, defrosting and baking thereof. Prior to kneading the dough yeast are preliminary mixed with powdered sunflower lecithin and water at a ratio of 1:0.03:3 and the mixture is kept for 40-60 min. at 27-30 °C, after what the prescribed ingredients are added to the mixture, the dough is kept for 10-15 min., formed and frozen at a temperature of -33÷-35 °C.
UAA201206201A2012-05-232012-05-23Method for making farinaceous culinary products of fast-frozen half-finished products
UA101289C2
(en)