UA88062U - Method for making unfermented dough of increased biological value - Google Patents
Method for making unfermented dough of increased biological valueInfo
- Publication number
- UA88062U UA88062U UAU201312256U UAU201312256U UA88062U UA 88062 U UA88062 U UA 88062U UA U201312256 U UAU201312256 U UA U201312256U UA U201312256 U UAU201312256 U UA U201312256U UA 88062 U UA88062 U UA 88062U
- Authority
- UA
- Ukraine
- Prior art keywords
- dough
- making
- kneading
- biological value
- increased biological
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A method for making unfermented dough of the increased biological value includes mixing flour, water, eggs, salt, kneading the dough up to homogenous consistency, keeping the ready dough in the course of 30-40 minutes to allow gluten swelling and imparting elasticity to said dough. At the stage of kneading the dough powdered Chinese hibiscus flowers in a concentration of 0.5-3 % of the flour weight and citric acid in a concentration of 0.05-0.15 % of the flour weight are added together with the other components. Said components are preliminary diluted in the water purposed for kneading the dough. Then the dough is used for making farinaceous products or subjected to freezing for the further storage.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAU201312256U UA88062U (en) | 2013-10-21 | 2013-10-21 | Method for making unfermented dough of increased biological value |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAU201312256U UA88062U (en) | 2013-10-21 | 2013-10-21 | Method for making unfermented dough of increased biological value |
Publications (1)
Publication Number | Publication Date |
---|---|
UA88062U true UA88062U (en) | 2014-02-25 |
Family
ID=52298648
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAU201312256U UA88062U (en) | 2013-10-21 | 2013-10-21 | Method for making unfermented dough of increased biological value |
Country Status (1)
Country | Link |
---|---|
UA (1) | UA88062U (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2603900C1 (en) * | 2015-08-03 | 2016-12-10 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of producing bread for preventive purpose |
-
2013
- 2013-10-21 UA UAU201312256U patent/UA88062U/en unknown
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2603900C1 (en) * | 2015-08-03 | 2016-12-10 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of producing bread for preventive purpose |
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