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Application filed by Odesa Nat Academy Food TechfiledCriticalOdesa Nat Academy Food Tech
Priority to UAU200706967UpriorityCriticalpatent/UA27633U/en
Publication of UA27633UpublicationCriticalpatent/UA27633U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method of making a half-finished product provides for whipping m?lange with sugar, addition of white wheat flour and an essence to the mass whipped, kneading dough, forming thereof and baking. Amaranth flour is added to the mass whipped in a ratio of the wheat flour and amaranth flour of 3:1.
UAU200706967U2007-06-212007-06-21Method for making biscuit half-finished product
UA27633U
(en)
Dough composition comprising rye flour, gluten and optionally a gluten strengthener, encapsulated acidifier or emulsifier, and baked products prepared from said dough composition