UA153209U - METHOD OF MANUFACTURING WHEAT BRAN-PUMPKIN BREAD - Google Patents
METHOD OF MANUFACTURING WHEAT BRAN-PUMPKIN BREAD Download PDFInfo
- Publication number
- UA153209U UA153209U UAU202202234U UAU202202234U UA153209U UA 153209 U UA153209 U UA 153209U UA U202202234 U UAU202202234 U UA U202202234U UA U202202234 U UAU202202234 U UA U202202234U UA 153209 U UA153209 U UA 153209U
- Authority
- UA
- Ukraine
- Prior art keywords
- dough
- wheat
- wheat bran
- flour
- pumpkin
- Prior art date
Links
- 241000209140 Triticum Species 0.000 title abstract 5
- 235000021307 Triticum Nutrition 0.000 title abstract 5
- 235000008429 bread Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 3
- 238000004898 kneading Methods 0.000 abstract 2
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Спосіб виробництва хліба пшеничного висівково-гарбузового включає приготування опари, заміс та дозрівання тіста з борошна пшеничного оббивного, борошна пшеничного другого сорту, дріжджів хлібопекарських пресованих, солі кухонної, оброблення тістових заготовок, їх вистоювання та випікання. При цьому на етапі замішування тіста вносять гарбузове пюре, попередньо змішане з частиною борошна пшеничного оббивного та водою й витримане протягом 30 хв. при температурі 22±2 °С.The method of production of wheat bran-pumpkin bread includes preparation of dough, kneading and ripening of the dough from wheat upholstery flour, second-grade wheat flour, pressed baker's yeast, kitchen salt, processing of dough blanks, their proofing and baking. At the same time, at the stage of kneading the dough, pumpkin puree is added, pre-mixed with a part of wheat upholstery flour and water and kept for 30 minutes. at a temperature of 22±2 °C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202202234U UA153209U (en) | 2022-06-27 | 2022-06-27 | METHOD OF MANUFACTURING WHEAT BRAN-PUMPKIN BREAD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202202234U UA153209U (en) | 2022-06-27 | 2022-06-27 | METHOD OF MANUFACTURING WHEAT BRAN-PUMPKIN BREAD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA153209U true UA153209U (en) | 2023-06-07 |
Family
ID=88691098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU202202234U UA153209U (en) | 2022-06-27 | 2022-06-27 | METHOD OF MANUFACTURING WHEAT BRAN-PUMPKIN BREAD |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA153209U (en) |
-
2022
- 2022-06-27 UA UAU202202234U patent/UA153209U/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2013143758A (en) | METHOD FOR PRODUCING BREAD | |
| KR101720860B1 (en) | Manufacturing method of bread using rye sourdough | |
| BRPI0507792A (en) | method for preparing a partially baked bread or dough, dough product or partially baked bread product, method for preparing baked bread from a dough or partially baked bread, and use of an enzymatic material exhibiting proteolytically activity to improve the friability of baked bread | |
| MX2010012770A (en) | Quick corn nixtamalization process. | |
| UA153209U (en) | METHOD OF MANUFACTURING WHEAT BRAN-PUMPKIN BREAD | |
| DK1720414T3 (en) | Layered dough products and application of protease to the outer surface to improve their crispness after baking | |
| WO2018172989A8 (en) | Mix for foodstuff, foodstuff, method and use | |
| UA153521U (en) | MANUFACTURING METHOD OF LOAF WITH SPICY AND AROMATIC ADDITIVE | |
| UA155014U (en) | METHOD OF PRODUCTION OF WHEAT BREAD | |
| UA153524U (en) | METHOD OF MANUFACTURING BREAD WITH PUMPKIN PASTA | |
| RU2592108C1 (en) | Method for making cake from of rye flour | |
| PH22018050062U1 (en) | Process of producing purple sweet potato flour supplemented bread | |
| UA154953U (en) | METHOD OF MANUFACTURING BREAD WITH LOW CONTENT OF PUMPKIN PASTE | |
| UA124854U (en) | A METHOD OF MANUFACTURING WIRELESS GLASS-FREE BREAD | |
| UA157236U (en) | A method for the production of gluten-free unleavened dough for dumplings and vareniki | |
| RU2011113185A (en) | METHOD FOR PREPARING AYWENGO BAKERY PRODUCTS | |
| RU2016127290A (en) | METHOD FOR PRODUCING BAKERY PRODUCTS WITH INCREASED FOOD VALUE | |
| UA131669U (en) | METHOD OF PRODUCTION OF RYE-WHEAT BREAD PRODUCTS | |
| RU2010135443A (en) | METHOD FOR PRODUCING FORMED PIECE BREAD | |
| RU2020118250A (en) | Method for the production of bread containing nanostructured vitamin B6 (pyridoxine) | |
| UA154613U (en) | METHOD OF MANUFACTURING BREAD WITH PUMPKIN FLOUR | |
| JP2017176106A (en) | Method for producing bread | |
| MD1756Y (en) | Process for producing functional bread with hempseed cake | |
| RU2018144561A (en) | METHOD FOR PRODUCING SERUM-CONTAINING SUGAR, BARANIC AND BAKERY PRODUCTS | |
| UA124855U (en) | A METHOD OF MANUFACTURING WIRELESS GLASS-FREE BREAD |