FIELD: food industry, bakery. SUBSTANCE: finely divided salmon raw soft roe at 5-20+ACU- amount against flour weight are introduced into receipt mixture before paste fermentation. EFFECT: increased assortment of baked goods of curative-prophylactic and dietary purposes.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF BAKERY PRODUCTS | 2015 |
|
RU2581880C1 |
| RICH BAKERY PRODUCTS PREPARATION METHOD | 2010 |
|
RU2455830C2 |
| METHOD OF BREAD BAKING | 2008 |
|
RU2366184C1 |
| METHOD FOR PRODUCTION OF ENRICHED BAKERY PRODUCTS (VERSIONS) | 2014 |
|
RU2561442C1 |
| METHOD FOR MANUFACTURING BAKERY PRODUCTS WITH SUCCINIC ACID | 2022 |
|
RU2790727C1 |
| METHOD FOR PRODUCTION OF BREAD BAKERY PRODUCTS OF WHEAT FLOUR | 2011 |
|
RU2485782C1 |
| METHOD FOR PRODUCTION OF FROZEN HIGH-READINESS BUN CAKE WITH LONG SHELF LIFE | 2019 |
|
RU2712513C1 |
| METHOD FOR OBTAINING OF BAKERY PRODUCTS FROM FLOUR INCLUDING CONTAMINANTS OF GRAIN DAMAGED WITH CORN BUG | 2001 |
|
RU2222947C2 |
| METHOD FOR PRODUCTION OF LINKS | 2012 |
|
RU2522115C1 |
| METHOD FOR PRODUCING BAKERY AND FARINACEOUS PRODUCTS BY MEANS OF JERUSALEM ARTICHOKE | 1996 |
|
RU2128439C1 |
