FIELD: food-processing industry, in particular, bakery production.
SUBSTANCE: method involves mixing flour and receipt components; providing fermentation; proofing; cutting and baking dough pieces. Flour component is prepared from mixture of wheat flour and pumpkin cake flour or melon cake flour or flax cake flour, said components being used in the ratio of 90-80:10-25 wt%, respectively.
EFFECT: high nutrient and biological value, provision for utilization of valuable by-products and wider range of additives and ready bakery products.
2 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PREPARATION OF RYE OR RYE-AND-WHEAT BREAD | 2012 |
|
RU2494623C1 |
| MANUFACTURING METHOD FOR BAKERY AND PASTRY PRODUCTS | 2007 |
|
RU2360419C1 |
| BREAD PREPARATION METHOD | 2010 |
|
RU2436375C1 |
| METHOD OF MANUFACTURE OF BAKERY PRODUCTS OF FUNCTIONAL PURPOSE | 2017 |
|
RU2647900C1 |
| METHOD OF PRODUCING WHEAT BREAD FOR FOOD WITH HONEY | 2023 |
|
RU2814820C1 |
| BAKERY PRODUCT PRODUCTION METHOD | 2019 |
|
RU2716993C1 |
| BAKERY PRODUCTS PRODUCTION METHOD | 2011 |
|
RU2486753C2 |
| METHOD FOR PRODUCTION OF BAKERY PRODUCTS | 2015 |
|
RU2592619C1 |
| METHOD OF BAKERY PRODUCTS PREPARATION | 2018 |
|
RU2687375C1 |
| BREAD PRODUCTION METHOD | 2011 |
|
RU2456804C1 |
