UA28172A - Method to make wheat bread - Google Patents

Method to make wheat bread

Info

Publication number
UA28172A
UA28172A UA95041675A UA95041675A UA28172A UA 28172 A UA28172 A UA 28172A UA 95041675 A UA95041675 A UA 95041675A UA 95041675 A UA95041675 A UA 95041675A UA 28172 A UA28172 A UA 28172A
Authority
UA
Ukraine
Prior art keywords
wheat bread
make wheat
microbial polysaccharide
make
etapolan
Prior art date
Application number
UA95041675A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Віра Іванівна Дробот
Вера Ивановна Дробот
Олена Броніславівна Шидловська
Елена Брониславовна Шидловская
Віктор Федорович Доценко
Виктор Федорович Доценко
Тамара Олександрівна Грінберг
Тамара Александровна Гринберг
Олена Вікторівна Цапко
Елена Викторовна Цапко
Лариса Юріївна Арсеньєва
Лариса Юрьевна Арсеньева
Original Assignee
Український Державний Університет Харчових Технологій
Украинский Государственный Университет Пищевых Технологий
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 Український Державний Університет Харчових Технологій, Украинский Государственный Университет Пищевых Технологий filed Critical Український Державний Університет Харчових Технологій
Priority to UA95041675A priority Critical patent/UA28172A/en
Publication of UA28172A publication Critical patent/UA28172A/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

A method to make wheat bread includes preparing a mixture of water, a microbial polysaccharide and an acid-reacting component. Etapolan, produced by a culture of Acinetobacter sp., is used as a microbial polysaccharide, and glucoamylase G20X as an enzymatic preparation. The invention relates to food industry.
UA95041675A 1995-04-13 1995-04-13 Method to make wheat bread UA28172A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UA95041675A UA28172A (en) 1995-04-13 1995-04-13 Method to make wheat bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UA95041675A UA28172A (en) 1995-04-13 1995-04-13 Method to make wheat bread

Publications (1)

Publication Number Publication Date
UA28172A true UA28172A (en) 2000-10-16

Family

ID=74396339

Family Applications (1)

Application Number Title Priority Date Filing Date
UA95041675A UA28172A (en) 1995-04-13 1995-04-13 Method to make wheat bread

Country Status (1)

Country Link
UA (1) UA28172A (en)

Similar Documents

Publication Publication Date Title
DE69330066D1 (en) USE OF LIPASE IN BAKING
ATE108979T1 (en) METHOD AND INGREDIENT AGAINST STALLING.
TW361998B (en) Cereals with added vegetables and the preparing process thereof
MX9702724A (en) Lipase, microorganism producing same, method for preparing said lipase and uses thereof.
AU1314695A (en) Ready-to-bake doughs
DK0820239T3 (en) Dough comprising amylase for microwave cooking
ATE200848T1 (en) USE OF PYRANOSE OXIDASE IN BAKING
AU2001295071A1 (en) Improved emulsifier systems for use in making dehydrated starch ingredients
MX9601967A (en) Enhanced procedures for preparing food hydrolysates.
NZ336262A (en) Method for production of stay-fresh baked goods using an alpha amalylase with low thermostability
AU7909300A (en) Onion and garlic biohydrolysates and their use as natural flavourings
MXPA03010511A (en) Method of improving dough and bread quality.
DK0865241T3 (en) Use of a deaminating oxidase for baking
WO1991000343A3 (en) Mutant enzyme having reduced stability under industrial application conditions
NZ508404A (en) Alcoholic fermentation using a mineral-enriched yeast as a nutrient source
UA28172A (en) Method to make wheat bread
EP1012225A4 (en) Beer spoilage reducing methods and compositions
ES8500715A1 (en) Method of improving quality of wheat flour.
MX9701012A (en) Pie dough with reduced degree of cracking.
PT874551E (en) PARTIALLY FERMENTED LAMINATED PASTS READY TO COOK
DE50113822D1 (en) Process for the preparation of prebiotic leavening / pasting
ATE197873T1 (en) BREAD DOUGH IMPROVEMENTS
UA11019C2 (en) Method for preparation of liquid starter for making bread
UA10563A (en) Method for bred production
AU3041899A (en) Use of lipase and/or glucose-oxydase as anti-cockling agent in making bread withcontrolled rising