Государственное Учреждение "Луганский Национальный Университет Имени Тараса Шевченко"
Институт Биологии Южных Морей Им. А.О. Ковалевского Нан Украины
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Bakery Products And Manufacturing Methods Therefor
(AREA)
General Preparation And Processing Of Foods
(AREA)
Abstract
A method for making farinaceous products of whole wheat grain using mollusk hydrolyzate comprises washing the grain, soaking thereof up to the state of full swelling, grinding the grain mass, adding pressed yeast and proofing the sponge, kneading the dough adding the prescribed components, fermenting thereof, proofing the dough half-finished products and baking. To soak the grain, kefir or whey, or water is used adding a fermented milk concentrated starter culture in an amount of 5-10 % of the grain weight. The mollusk hydrolyzate is added to the sponge, and said sponge is proved in the course of 25-50 minutes, the kneaded dough is fermented for 15-30 minutes, prior to baking the dough half-finished products are proved for 15-30 minutes.
UAU201212668U2012-11-062012-11-06Method for making farinaceous products of whole wheat grain using a mollusk hydrolyzate
UA80298U
(en)