UA6688A - Method for making bread - Google Patents

Method for making bread

Info

Publication number
UA6688A
UA6688A UA4872711A UA4872711A UA6688A UA 6688 A UA6688 A UA 6688A UA 4872711 A UA4872711 A UA 4872711A UA 4872711 A UA4872711 A UA 4872711A UA 6688 A UA6688 A UA 6688A
Authority
UA
Ukraine
Prior art keywords
dough
flour
salt solution
sponge
water
Prior art date
Application number
UA4872711A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Ганна Іванівна Скорикова
Анна Ивановна Скорикова
Віталій Hаумович Корзун
Тамара Володимирівна Корж
Тамара Владимировна Корж
Єлєна Міхайловна Бокова
Елена Михайловна Боковая
Маріна Анатольєвна Малигіна
Марина Анатольевна Малыгина
Любов Володимирівна Волянська
Любовь Владимировна Волянская
Володимир Сергійович Іванов
Владимир Сергеевич Иванов
Original Assignee
Київський Технологічний Інститут Харчової Промисловості
Киевский Технологический Институт Пищевой Промышленности
Всесоюзний Науковий Центр Радіоційної Медицини Амн Срср
Всесоюзный научный центр радиационной медицины АМН СССР
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 Київський Технологічний Інститут Харчової Промисловості, Киевский Технологический Институт Пищевой Промышленности, Всесоюзний Науковий Центр Радіоційної Медицини Амн Срср, Всесоюзный научный центр радиационной медицины АМН СССР filed Critical Київський Технологічний Інститут Харчової Промисловості
Priority to UA4872711A priority Critical patent/UA6688A/en
Publication of UA6688A publication Critical patent/UA6688A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A method provides for preparation of sponge from 60-65 % flour, water, milk whey, yeast, dough kneading with introduction in the sponge of rest flour, salt solution and other components, specified in the formulation, dough handling, proving and baking dough pieces. At dough kneading calcium alginate is added in the amount of 1-2 % to the mass of flour in dough, which preliminary is held in salt solution, provided by the formulation under the temperature 20-40°C not less than 20 minutes at the ratio of calcium alginate and water in the salt solution 1:4.
UA4872711A 1990-08-07 1990-08-07 Method for making bread UA6688A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UA4872711A UA6688A (en) 1990-08-07 1990-08-07 Method for making bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UA4872711A UA6688A (en) 1990-08-07 1990-08-07 Method for making bread

Publications (1)

Publication Number Publication Date
UA6688A true UA6688A (en) 1994-12-29

Family

ID=74575868

Family Applications (1)

Application Number Title Priority Date Filing Date
UA4872711A UA6688A (en) 1990-08-07 1990-08-07 Method for making bread

Country Status (1)

Country Link
UA (1) UA6688A (en)

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