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 Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU201306733UpriorityCriticalpatent/UA85603U/en
Publication of UA85603UpublicationCriticalpatent/UA85603U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for baking bakery products of yeast-fermented dough includes making dough, forming thereof, proofing, preliminary baking, prompt cooling in a vacuum chamber, keeping in a cooling chamber and additional baking. The duration of the preliminary baking is at least 80 % of general time of baking products, and final baking thereof is carried out at a temperature of 190…210 °C.
UAU201306733U2013-05-292013-05-29Method for baking bakery products of yeast-fermented dough
UA85603U
(en)