UA48212U - Method for making bread with lowered protein content - Google Patents

Method for making bread with lowered protein content

Info

Publication number
UA48212U
UA48212U UAU200909535U UAU200909535U UA48212U UA 48212 U UA48212 U UA 48212U UA U200909535 U UAU200909535 U UA U200909535U UA U200909535 U UAU200909535 U UA U200909535U UA 48212 U UA48212 U UA 48212U
Authority
UA
Ukraine
Prior art keywords
protein content
making bread
dry
corn starch
lowered protein
Prior art date
Application number
UAU200909535U
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Галина Михайловна Лысюк
Зиновия Ивановна Кучерук
Елена Сергеевна Лунёва
Original Assignee
Харьковский Государственный Университет Питания И Торговли
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 Харьковский Государственный Университет Питания И Торговли filed Critical Харьковский Государственный Университет Питания И Торговли
Priority to UAU200909535U priority Critical patent/UA48212U/en
Publication of UA48212U publication Critical patent/UA48212U/en

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A method for making bread with lowered protein content which includes dissolution of dry yeast in water with sugar, adding to the solution of dry mixture of corn starch, rye flour, salt and soda, mixing, adding oil and kneading dough, fermenting, handling, proofing and baking. As stabilizer at preparation of the dry mixture microbial polysaccharide xanthan is used in amount of 0.3...0.5 % to weight of corn starch per dry matter and is introduced in the form of a powder.
UAU200909535U 2009-09-17 2009-09-17 Method for making bread with lowered protein content UA48212U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU200909535U UA48212U (en) 2009-09-17 2009-09-17 Method for making bread with lowered protein content

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU200909535U UA48212U (en) 2009-09-17 2009-09-17 Method for making bread with lowered protein content

Publications (1)

Publication Number Publication Date
UA48212U true UA48212U (en) 2010-03-10

Family

ID=50691842

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU200909535U UA48212U (en) 2009-09-17 2009-09-17 Method for making bread with lowered protein content

Country Status (1)

Country Link
UA (1) UA48212U (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2602629C1 (en) * 2015-07-07 2016-11-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Марийский государственный университет" Method of producing dry functional mixtures

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2602629C1 (en) * 2015-07-07 2016-11-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Марийский государственный университет" Method of producing dry functional mixtures

Similar Documents

Publication Publication Date Title
GB201318326D0 (en) Gluten-free composition for bakery
HRP20130211T1 (en) Process of microbic biotechnology for completely degrading gluten in flours
WO2006126094A3 (en) Bread compositions containing sugar beet pectins
EA201200675A1 (en) METHOD FOR PREPARING BREAD
UA48212U (en) Method for making bread with lowered protein content
EP2548442A1 (en) Method of producing gluten-free bread with transglutaminase
RU2008136264A (en) METHOD FOR PREPARING BREAD
RU2005136485A (en) METHOD FOR IMPROVING THE QUALITY OF WHEAT BREAD AND BAKERY PRODUCTS
RU2007115078A (en) METHOD FOR PREPARING Rye-Millet Bread "KOMBAT"
RU2012142874A (en) METHOD FOR PRODUCING LENTIL BREAD
RU2007130917A (en) METHOD FOR PREPARING DIET BREAD
RU2006100838A (en) METHOD FOR PREPARING A BAKERY PRODUCT
RU2006113074A (en) METHOD FOR PREPARING BREAD PRODUCT
MD1728Y (en) Composition for producing gluten-free bread with the addition of elderberry pulp and process for preparing thereof
RU2006134757A (en) METHOD FOR PRODUCING BREAD WITH COMPOSITE MIXTURE
MD1729Y (en) Composition for producing gluten-free bread with the addition of spinach pulp
RU2014125388A (en) METHOD FOR PRODUCING RYE-WHEAT BREAD WITH ADDING FLOUR FROM PUMPKIN SEEDS
MD1730Y (en) Composition for obtaining gluten-free soryz flour bread and process for preparing thereof
MD3551F1 (en) Process for producing white-rye bread
RU2010108456A (en) METHOD FOR PRODUCING BAKERY PRODUCTS WITH COMPOSITE MIXTURES
RU2011108778A (en) METHOD FOR PRODUCING BREAD FROM MIXTURE OF RYE AND WHEAT FLOUR
GEP20084427B (en) Method for manufacture of mustard bread
UA117201C2 (en) THE METHOD OF PRODUCTION OF BREADED BREAD
UA50684U (en) Method for making bread "fruktovyi" (fruited)
UA74619U (en) Method for making special dietetic bread with lowered protein content