UA97603U - Method of production of bakery products of prophylactic purpose - Google Patents

Method of production of bakery products of prophylactic purpose

Info

Publication number
UA97603U
UA97603U UAU201410458U UAU201410458U UA97603U UA 97603 U UA97603 U UA 97603U UA U201410458 U UAU201410458 U UA U201410458U UA U201410458 U UAU201410458 U UA U201410458U UA 97603 U UA97603 U UA 97603U
Authority
UA
Ukraine
Prior art keywords
amount
flour
weight
dough
bakery products
Prior art date
Application number
UAU201410458U
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Олег Вікторович Бортнічук
Віктор Федорович Доценко
Віта Валентинівна Цирульнікова
Владислав Володимирович Поворознюк
Людмила Леонідівна Синєок
Наталія Іванівна Балацька
Original Assignee
Національний Університет Харчових Технологій
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 Національний Університет Харчових Технологій filed Critical Національний Університет Харчових Технологій
Priority to UAU201410458U priority Critical patent/UA97603U/en
Publication of UA97603U publication Critical patent/UA97603U/en

Links

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A method of producing bakery products of prophylactic purpose includes the preparation and batching of raw materials, kneading of dough, its fermentation, distribution, formation, maturation of dough and baking. The dough is kneaded at a pre-prepared liquid semifinished product - dispersible within 2-3 min. a mixture of water temperature at 45-50 ° C in an amount of 65-85% of the estimated total amount of dairy product in an amount of 4-6% to weight of flour, lecithin in an amount of 0.6-0.8% by weight of flour, vegetable oil an amount of 3-6% to weight of the flour and the amount of vitamin D in 0,0060-0,0062% by weight of flour with an additional introduction of wheat bran in an amount of 9-11% to weight of the flour.
UAU201410458U 2014-09-24 2014-09-24 Method of production of bakery products of prophylactic purpose UA97603U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201410458U UA97603U (en) 2014-09-24 2014-09-24 Method of production of bakery products of prophylactic purpose

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201410458U UA97603U (en) 2014-09-24 2014-09-24 Method of production of bakery products of prophylactic purpose

Publications (1)

Publication Number Publication Date
UA97603U true UA97603U (en) 2015-03-25

Family

ID=53501177

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201410458U UA97603U (en) 2014-09-24 2014-09-24 Method of production of bakery products of prophylactic purpose

Country Status (1)

Country Link
UA (1) UA97603U (en)

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