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Application filed by Nat Univ Food TechnologiesfiledCriticalNat Univ Food Technologies
Priority to UAU201506860UpriorityCriticalpatent/UA104084U/en
Publication of UA104084UpublicationCriticalpatent/UA104084U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method of producing bread goods includes the brewing of corn flour at a ratio of flour and water 1:3, cooling welding, the welding introduction during kneading of a wheat-corn mixture in the ratio of wheat and corn flour, 90:10, dough dough method, fermentation, cutting, proofing and baking dough pieces. Brewed with a portion of corn flour in the amount of 45-55 % of the total mass in a wheat-corn mixture, separately from other prescription components with water temperature of 80-85 °C with subsequent cooling welding to a temperature of 37-41 °C and adding while kneading the dough from wheat flour and the remaining corn flour, sour milk whey acidity of 100±10 °T, which is used in the amount of 15-25 % by weight corn mix, dry wheat gluten in the amount of 1-3 % by weight of the mixture and other prescription components, the duration of ripening of the dough 130-150 min. with disposable rolling for 85-95 min from beginning of fermentation.
UAU201506860U2015-07-102015-07-10Method of producing bread goods
UA104084U
(en)