UA88062U - Method for making unfermented dough of increased biological value - Google Patents

Method for making unfermented dough of increased biological value

Info

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
Application number
UAU201312256U
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Марина Николаевна Чуйко
Андрей Николаевич Чуйко
Эдуард Владимирович Белецкий
Карина Владимировна Свидло
Лидия Юрьевна Шубина
Людмила Николаевна Мостовая
Татьяна Валерьевна Клусович
Елена Сергеевна Ноздрачева
Мария Алексеевна Йовенко
Алина Николаевна Масленко
Original Assignee
Харьковский Торгово-Экономический Институт Киевского Национального Торгово-Экономического Университета
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 Харьковский Торгово-Экономический Институт Киевского Национального Торгово-Экономического Университета filed Critical Харьковский Торгово-Экономический Институт Киевского Национального Торгово-Экономического Университета
Priority to UAU201312256U priority Critical patent/UA88062U/en
Publication of UA88062U publication Critical patent/UA88062U/en

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.
UAU201312256U 2013-10-21 2013-10-21 Method for making unfermented dough of increased biological value UA88062U (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
BR112015026545A2 (en) Method for making a soft cake batter
GB2503842A (en) Gluten-free composition for bakery
WO2014169171A3 (en) Protein fortified yogurts and methods of making
WO2017162137A8 (en) Bread made of vegetables, fruits, flour, eggs or milk, and method for making same
AR096094A1 (en) METHOD FOR OBTAINING A BIZCOCHUELO PASTE THAT INCLUDES AT LEAST 40% BY WEIGHT OF CEREALS MATERIAL AND, AT MAXIMUM, 30% BY WEIGHT OF SUGARS
IN2015DN01603A (en)
UA88062U (en) Method for making unfermented dough of increased biological value
MX2015007884A (en) Animal food composition and process for production.
UA49658U (en) Method for making dough for pelmeni
UA74593U (en) Method for making pelmeni dough
RU2013144792A (en) METHOD FOR PRODUCING BREAD
PH22016000755Y1 (en) CHIFFON CAKE FORTIFIED WITH LEMON GRASS (Cymbopogon citratus)
RS53309B (en) Rice and buckwheat gluten free bread, without additives, enriched with natural antioxidants
ES2527979B1 (en) Bread making process
RU2014125388A (en) METHOD FOR PRODUCING RYE-WHEAT BREAD WITH ADDING FLOUR FROM PUMPKIN SEEDS
PH22017000603Y1 (en) FORMULATION OF MOLDED COOKIES WITH BOUGAINVILLEA (Bougainvillea Spectabilis)
RU2013139195A (en) METHOD FOR PRODUCING BREAD PRODUCTS
MX2017006643A (en) Baking humidifying composition.
PH22017000606Y1 (en) PROCESS OF PRODUCING MOLDED COOKIES WITH BOUGAINVILLEA (Bougainvillea spectabilis)
PH22017000687U1 (en) Formulation of avocado (persea americana) bun
UA87417U (en) Method for making the short-pastry confectionery product "bukovynka"
Shanina et al. Animal protein and enzumes-effective dough and bread improves
UA132226U (en) FOOD PRODUCT DURABLE STORAGE FOR THE PRODUCTION OF BAKERY PRODUCTS
PL411732A1 (en) Baking mix with increased nutritional value
UA75311U (en) Method for obtaining farinaceous culinary products of quick-frozen half-finished products