FIELD: food-processing industry, in particular, process for preparing of dough.
SUBSTANCE: method involves preparing water-flour mixture with flour to water ratio of 1:(1-2); standing said mixture during at least 40 min at temperature of 32-35 C and holding in centrifugal force field of settling chamber having separation factor of at least 500. As a result two components are formed, one of said components being dough with reduced content of starch component and other component being starch having moisture content of 30-60% which is used as independent product.
EFFECT: reduced dough kneading time, improved dietary properties and prolonged time during which product is kept in fresh state.
1 tbl, 2 ex
Title | Year | Author | Number |
---|---|---|---|
PRODUCTION METHOD FOR WHEAT FLOUR DOUGH (VERSIONS) AND THUS MANUFACTURED DOUGH (VERSIONS) | 2007 |
|
RU2352118C1 |
PRODUCTION METHOD FOR WHEAT FLOUR DOUGH AND THUS MANUFACTURED DOUGH | 2007 |
|
RU2352119C1 |
PRODUCTION METHOD FOR BUCKWHEAT FLOUR AND WHEAT FLOUR DOUGH (VERSIONS) AND THUS MANUFACTURED DOUGH (VERSIONS) | 2007 |
|
RU2352122C1 |
PRODUCTION METHOD FOR RICE FLOUR AND WHEAT FLOUR DOUGH (VERSIONS) AND THUS MANUFACTURED DOUGH (VERSIONS) | 2007 |
|
RU2352120C1 |
PRODUCTION METHOD FOR OAT FLOUR AND WHEAT FLOUR DOUGH (VERSIONS) AND THUS MANUFACTURED DOUGH (VERSIONS) | 2007 |
|
RU2352121C1 |
METHOD FOR PREPARATION OF DOUGH OF SOYA OR WHEAT FLOUR (VERSIONS) AND DOUGH COMPOSITION PRODUCED BY THIS METHOD | 2009 |
|
RU2414129C1 |
WHEAT FLOUR WATER EXTRACT, METHOD OF ITS PREPARATION AND ITS USAGE IN DOUGH PREPARATION | 2007 |
|
RU2354117C1 |
CAVITATION METHOD FOR PREPARATION OF DOUGH OF SPROUTED WHEAT AND RYE GRAINS | 2014 |
|
RU2555141C1 |
METHOD FOR OBTAINING WHEAT DOUGH | 1999 |
|
RU2183063C2 |
METHOD FOR PRODUCTION OF A WHEAT BAKERY PRODUCT WITH AN AMARANTH IMPROVER | 2018 |
|
RU2694206C1 |
Authors
Dates
2007-09-27—Published
2005-06-21—Filed