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 ТорговлиfiledCriticalХарьковский Государственный Университет Питания И Торговли
Priority to UAU200912166UpriorityCriticalpatent/UA51504U/en
Publication of UA51504UpublicationCriticalpatent/UA51504U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for making wheat bread includes a combination of an additive comprising food fibers in an amount of 10.0-20.0 % from flour mass with the rest of the raw material prescribed by the recipe, kneading and ripening of dough, forming and proofing of dough half-finished products and baking thereof. In addition, the dietetic additive "Shrot zarodkiv pshenytsi kharchovyi" (Food wheat germ cake), which is added into the dough as a dry one without preliminary preparation, is used as the additive comprising food fibers.
UAU200912166U2009-11-262009-11-26Method for making wheat bread
UA51504U
(en)