FIELD: food-processing industry, in particular, baking branch of industry.
SUBSTANCE: method involves soaking soya beans to moisture content of 58-60% during 24-48 hours at temperature of 18-20 C; providing germination of beans during 1-3 days and grinding for producing of mass having moisture content of 55-65%; drying resultant mass to moisture content of 8-10% at temperature of drying agent of 45-50 C and heating said mass to temperature of 35-42 C; grinding for producing of additive with particles sized 16.8-17.5 micron.
EFFECT: increased volume and porosity and improved porosity structure of bread and bakery products.
1 tbl, 3 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCTION OF ADDITIVE USED FOR MANUFACTURE OF BREAD AND BAKERY PRODUCTS | 2008 |
|
RU2388226C2 |
| GRAIN BREAD PRODUCTION METHOD | 2019 |
|
RU2717650C1 |
| METHOD FOR PRODUCTION OF GRAIN BREAD | 2018 |
|
RU2685473C1 |
| METHOD OF GRAIN BREAD PREPARATION | 2017 |
|
RU2674593C1 |
| BREAD PRODUCTION METHOD USING SPROUTED WHEAT GRAINS | 2019 |
|
RU2723957C1 |
| BAKERY MIXTURE PRODUCTION METHOD | 2017 |
|
RU2676315C1 |
| METHOD FOR PRODUCTION OF DWARF PINE GRAIN BREAD | 2021 |
|
RU2795815C1 |
| METHOD FOR THE PRODUCTION OF BAKERY PRODUCTS | 2021 |
|
RU2759522C1 |
| METHOD FOR OBTAINING MULTICOMPONENT BAKING MIXTURE | 2020 |
|
RU2756016C1 |
| METHOD FOR PRODUCTION OF ENRICHED BAKERY PRODUCTS | 2019 |
|
RU2725490C1 |
