UA106691C2 - METHOD OF MANUFACTURE BREADING COOKING - Google Patents

METHOD OF MANUFACTURE BREADING COOKING

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Publication number
UA106691C2
UA106691C2 UAA201309449A UAA201309449A UA106691C2 UA 106691 C2 UA106691 C2 UA 106691C2 UA A201309449 A UAA201309449 A UA A201309449A UA A201309449 A UAA201309449 A UA A201309449A UA 106691 C2 UA106691 C2 UA 106691C2
Authority
UA
Ukraine
Prior art keywords
breading
cooking
manufacture
dough
preparation
Prior art date
Application number
UAA201309449A
Other languages
Ukrainian (uk)
Inventor
Ангеліна Петрівна Скрипко
Віра Іллівна Оболкіна
Світлана Геннадіївна Кияниця
Original Assignee
Національний Університет Харчових Технологій
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 Національний Університет Харчових Технологій filed Critical Національний Університет Харчових Технологій
Priority to UAA201309449A priority Critical patent/UA106691C2/en
Publication of UA106691C2 publication Critical patent/UA106691C2/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Винахід належить способу виробництва здобного печива, що включає приготування тіста шляхом збивання маргарину з цукрової пудрою і іншими компонентами згідно рецептурного складу та змішування збитої маси з пшеничним борошном, формування та випікання готових виробів, причому при приготуванні тіста додатково вносять борошно з неферментованого солоду голозерного вівса від 20 до 50 % до маси пшеничного борошна, яке попередньо заварюється при температурі 75-, охолоджується, та гуміарабік "FiBREGUM™ В" у кількості 1,0-3,0 % до рецептурного складу.The invention relates to a method of producing a cookie, comprising the preparation of dough by beating margarine with powdered sugar and other components according to the recipe composition and mixing the whipped mass with wheat flour, the formation and baking of finished products, and in the preparation of dough additionallygrain flour 20 to 50% by weight of wheat flour, pre-cooked at 75-, cooled, and gum arabic "FiBREGUM ™ B" in the amount of 1.0-3.0% to the recipe.

UAA201309449A 2013-07-29 2013-07-29 METHOD OF MANUFACTURE BREADING COOKING UA106691C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAA201309449A UA106691C2 (en) 2013-07-29 2013-07-29 METHOD OF MANUFACTURE BREADING COOKING

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAA201309449A UA106691C2 (en) 2013-07-29 2013-07-29 METHOD OF MANUFACTURE BREADING COOKING

Publications (1)

Publication Number Publication Date
UA106691C2 true UA106691C2 (en) 2014-09-25

Family

ID=56281001

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA201309449A UA106691C2 (en) 2013-07-29 2013-07-29 METHOD OF MANUFACTURE BREADING COOKING

Country Status (1)

Country Link
UA (1) UA106691C2 (en)

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