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 Nat Univ Food TechnologiesfiledCriticalNat Univ Food Technologies
Priority to UAU201506861UpriorityCriticalpatent/UA104085U/en
Publication of UA104085UpublicationCriticalpatent/UA104085U/en
A method of producing bread goods involves the steeping 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 part corn flour in amount of 45-55 % of the total mass in corn mixture separately from other prescription components with water at a temperature of 80-85 °C. With the subsequent cooling welding to a temperature of 37-41 °C and adding while kneading the dough from wheat flour and the remaining corn flour with the leaven of the concentrated lactic acid acidity of 16-18 degrees. which is used in an amount of 5-15 % 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 110-130 min. with disposable rolling for 75-85 min from beginning of fermentation.
UAU201506861U2015-07-102015-07-10Method of producing bread goods
UA104085U
(en)