UA42140A - METHOD OF PREPARATION OF Dough FOR BAKERY PRODUCT AND Dough FOR BAKERY PRODUCT - Google Patents

METHOD OF PREPARATION OF Dough FOR BAKERY PRODUCT AND Dough FOR BAKERY PRODUCT

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Publication number
UA42140A
UA42140A UA99115988A UA99115988A UA42140A UA 42140 A UA42140 A UA 42140A UA 99115988 A UA99115988 A UA 99115988A UA 99115988 A UA99115988 A UA 99115988A UA 42140 A UA42140 A UA 42140A
Authority
UA
Ukraine
Prior art keywords
dough
preparation
bread
production
bakery product
Prior art date
Application number
UA99115988A
Other languages
Ukrainian (uk)
Inventor
Геннадій Вікторович Обрубінський
Геннадий Викторович Обрубинский
Original Assignee
Геннадій Вікторович Обрубінський
Геннадий Викторович Обрубинский
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 Геннадій Вікторович Обрубінський, Геннадий Викторович Обрубинский filed Critical Геннадій Вікторович Обрубінський
Priority to UA99115988A priority Critical patent/UA42140A/en
Publication of UA42140A publication Critical patent/UA42140A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Винахід стосується хлібопекарного виробництва, зокрема виробництва хліба з зерна. Для приготування тіста для хлібобулочного виробу використовують проросле подрібнене зерно харчових злаків, зокрема пшеничне, як основу тістової суміші, до якої додають як рецептурні компоненти в зазначеній кількості харчову рідину (воду, сироватку), пшеничне борошно, кукурудзяне борошно, харчовий жир (рослинну, зокрема соняшникову, олію), сіль, цукор, прянощі, харчову соду та харчову кислоту (лимонну), що забезпечує спрощення приготування тіста та прискорення виготовлення хліба, підвищення біологічної цінності хліба, гарну пористу, рихлу структуру м'якушки та не надто жорстку скоринку, гарні смакові якості. 2 н. та 12 з.п.ф.The invention relates to bakery production, in particular the production of grain bread. For the preparation of dough for bakery products use sprouted crushed grain of cereals, in particular wheat, as the basis of the dough mixture, to which is added as a prescription component in the specified amount of food liquid (water, whey), wheat flour, corn flour, edible fat sunflower, oil), salt, sugar, spices, baking soda and food acid (citric), which simplifies the preparation of dough and speeds up bread production, increases the biological value of bread, good porous, loose crumb structure and not too hard crust, good taste qualities. 2 н. and 12 z.p.f.

UA99115988A 1999-11-02 1999-11-02 METHOD OF PREPARATION OF Dough FOR BAKERY PRODUCT AND Dough FOR BAKERY PRODUCT UA42140A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UA99115988A UA42140A (en) 1999-11-02 1999-11-02 METHOD OF PREPARATION OF Dough FOR BAKERY PRODUCT AND Dough FOR BAKERY PRODUCT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UA99115988A UA42140A (en) 1999-11-02 1999-11-02 METHOD OF PREPARATION OF Dough FOR BAKERY PRODUCT AND Dough FOR BAKERY PRODUCT

Publications (1)

Publication Number Publication Date
UA42140A true UA42140A (en) 2001-10-15

Family

ID=74223306

Family Applications (1)

Application Number Title Priority Date Filing Date
UA99115988A UA42140A (en) 1999-11-02 1999-11-02 METHOD OF PREPARATION OF Dough FOR BAKERY PRODUCT AND Dough FOR BAKERY PRODUCT

Country Status (1)

Country Link
UA (1) UA42140A (en)

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