FIELD: food products; bread production.
SUBSTANCE: this mode includes dough preparation consisting wheat flour, rye flour, yeast, salt, amaranth quality improver and water. Then handling, mismatching and baking of the end product is made. As an amaranth improver the periderm fraction of flour grounded seeds in quantity 5-15 % of total weight is added to the dough. Periderm fraction consists of starch in quantity of 64-78 mass %, proteins - 6-8 mass %, fats - 2-4 mass %, dietary fibre - 2-4 mass %, ash - 1-2 mass %. The ratio of wheat flour in the dough mixture is 50%.
EFFECT: increase of specific volume, stability of shape, pureness and crumb compressibility, improvement of bread taste and appearance.
2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| MODE OF QUALITY IMPROVING OF WHEAT BREAD AND BAKERY PRODUCTS | 2005 |
|
RU2325057C2 |
| METHOD FOR IMPROVING QUALITY OF RYE-WHEAT BREAD | 2005 |
|
RU2314696C2 |
| METHOD FOR PRODUCTION OF WHEAT BREAD WITH AMARANTH IMPROVER | 2018 |
|
RU2689532C1 |
| METHOD FOR PRODUCTION OF MOLDED CEREAL RYE-WHEAT BREAD WITH AMARANTH IMPROVER | 2018 |
|
RU2698974C2 |
| METHOD FOR IMPROVING QUALITY OF WHEAT BREAD AND BAKERY PRODUCTS | 2005 |
|
RU2314697C2 |
| METHOD FOR PRODUCTION OF MOLDED RYE-WHEAT BREAD WITH AMARANTH IMPROVER | 2018 |
|
RU2699976C2 |
| METHOD FOR PRODUCTION OF A WHEAT BAKERY PRODUCT WITH AN AMARANTH IMPROVER | 2018 |
|
RU2694206C1 |
| METHOD FOR PRODUCTION OF WHEAT BREAD WITH AMARANTH IMPROVER | 2018 |
|
RU2698898C2 |
| WHEAT-AND-RYE BREAD QUALITY IMPROVEMENT METHOD | 2011 |
|
RU2480007C2 |
| METHOD FOR PRODUCTION OF MIXED RYE-WHEAT BREAD WITH AMARANTH IMPROVER | 2018 |
|
RU2701340C2 |
