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2 220 576

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(51)

IPC

(21) (22)

Application

2000132506/13, 2000-12-25

(24)

Start date

2000-12-25

(22)

Actual filing date

2000-12-25

(45)

Published

2004-01-10

(72)

Inventor

Korchagin V.I.Magomedov G.O.Stoljarova L.I.Karpenko V.I.Derkanosova N.M.Olejnikova A.Ja.

(73)

Holder

Aktsionernoe Obshchestvo Otkrytogo Tipa

BAKERY FOOD PRODUCTION METHOD Russian patent published in 2004 - IPC

Abstract RU 2220576 C2

FIELD: baking industry. SUBSTANCE: method involves introducing into dough vegetable pulp, such as sugar beet pulp. Method allows activity of fermentation microflora to be intensified owing to combined action of saccharose, food fibers, pantothenic acid, biotin and mineral substances. EFFECT: improved organoleptical and structural properties of bread by strengthened dough structure, reduced spreading of product in hearth, provision for obtaining of crumb dry by touch, increased volume and porosity of bakery products. 2 tbl, 5 ex

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RU 2 220 576 C2

Authors

Korchagin V.I.

Magomedov G.O.

Stoljarova L.I.

Karpenko V.I.

Derkanosova N.M.

Olejnikova A.Ja.

Dates

2004-01-10—Published

2000-12-25—Filed