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Application filed by Ольга Николаевна Шанина, Татьяна Владимировна Гавриш, Надежда Леонидовна ЛобачоваfiledCriticalОльга Николаевна Шанина
Priority to UAU201305454UpriorityCriticalpatent/UA84209U/en
Publication of UA84209UpublicationCriticalpatent/UA84209U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for making wheat bread includes combining an additive with the rest prescribed raw material, kneading and ripening dough, forming and proofing dough half-finished products and baking bread. malt in an amount of 5.0-10.0 % of the wheat flour weight is used as the additive, and at the dough-kneading stage milk whey, supplemented with the enzyme preparation trans-glutaminase in an amount of 0.02-0.05 % of the flour weight, is used as the liquid phase.
UAU201305454U2013-04-262013-04-26Method for making wheat bread
UA84209U
(en)