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2 267 928

(13)

(51)

IPC

A21D8/02(2006-01-01)

A21D2/36(2006-01-01)

(21) (22)

Application

2004101372/13, 2004-01-21

(24)

Start date

2004-01-21

(22)

Actual filing date

2004-01-21

(45)

Published

2006-01-20

(72)

Inventor

Polandova Raisa DmitrievnaStrebykina Anna IgorevnaPuchkova Ljubov' IvanovnaKotel'Nikov Nikolaj Nikolaevich

(73)

Holder

Gup Gosudarstvennyj Nauchno-Issledovatel'Skij Institut Khlebopekarnoj Promyshlennosti Gosniikhp)

METHOD FOR PRODUCING OF WHEAT BREAD WITH INCREASED NUTRIENT AND BIOLOGICAL VALUE Russian patent published in 2006 - IPC A21D8/02 A21D2/36

Abstract RU 2267928 C2

FIELD: baking industry.

SUBSTANCE: method involves preparing semi-finished product by mixing germinated dispersed soya mass and concentrated lactic acid starter; holding semi-finished product at temperature of 25-35 C and pH value of 3.5-4.5 for 40-120 min; introducing semi-finished product during dough kneading, said dough being kneaded from wheat flour and other receipt components; fermenting dough; cutting into dough pieces; proofing and baking.

EFFECT: increased nutrient and biological value and increased specific volume of resultant bread.

1 tbl, 4 ex

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RU 2 267 928 C2

Authors

Polandova Raisa Dmitrievna

Strebykina Anna Igorevna

Puchkova Ljubov' Ivanovna

Kotel'Nikov Nikolaj Nikolaevich

Dates

2006-01-20—Published

2004-01-21—Filed