Харьковский Государственный Университет Питания И Торговли
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Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for making special dietetic bread with lowered protein content (protein-free), comprises preparing a suspension yeast with sugar. The suspension of is supplemented with a mixture of dry components of maize starch, rye flour, salt, baking soda, xanthan and oil. Then dough is kneaded. After that division of the fermented dough is carried out. The dough is delivered for proofing and baked.
UAU201202876U2012-03-122012-03-12Method for making special dietetic bread with lowered protein content
UA74619U
(en)