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Application filed by Одесская Национальная Академия Пищевых ТехнологийfiledCriticalОдесская Национальная Академия Пищевых Технологий
Priority to UAU200805350UpriorityCriticalpatent/UA35891U/en
Publication of UA35891UpublicationCriticalpatent/UA35891U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for making a biscuit half-finished product of a dietetic purpose provides for whipping a mélange with fructose, addition high-grade wheat flour kneaded with potato starch into the whipped mass and essence, kneading the dough, forming thereof and baking.
UAU200805350U2008-04-242008-04-24Method for making biscuit half-finished product of dietetic purpose
UA35891U
(en)
Dough composition comprising rye flour, gluten and optionally a gluten strengthener, encapsulated acidifier or emulsifier, and baked products prepared from said dough composition