FIELD: food industry.
SUBSTANCE: method provides that while dough kneading some swelling wheaten flour at humidity of 8-9 % and swelling capacity of 8.5-9.0, in the amount varying from 1.5 % up to 5 % is added.
EFFECT: improvement of bakery goods quality; reduction of their staling; extension of a storage time; soft part of bakery products is leavened, thin-walled; product porosity growth; technological process reduction.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF LIQUID LEAVEN PREPARATION USED IN DOUGH MAKING FOR BAKERY GOODS PRODUCTION (VARIANTS) | 2006 |
|
RU2326538C1 |
| METHOD FOR PRODUCTION OF BAKERY PRODUCT FROM MIXTURE OF RYE AND WHEAT BAKERY FLOUR WITH LONG SHELF LIFE FOR ASTRONAUTS RATION | 2024 |
|
RU2826052C1 |
| METHOD FOR PRODUCING OF BREAD | 2006 |
|
RU2322808C1 |
| BAKERY PRODUCTS MANUFACTURE METHOD | 2012 |
|
RU2488272C1 |
| BAKERY IMPROVER COMPOSITION | 2016 |
|
RU2626158C1 |
| METHOD FOR PRODUCTION OF FIRST GRADE WHEAT BREAD WITH HYDROLYSED SOYA BEAN LECITHIN | 2020 |
|
RU2740580C1 |
| BAKERY IMPROVER COMPOSITION | 2016 |
|
RU2637209C1 |
| METHOD OF PRODUCING WHEAT BREAD FOR FOOD WITH HONEY | 2023 |
|
RU2814820C1 |
| METHOD FOR PRODUCTION OF BAKERY PRODUCT OF FIRST GRADE WHEAT FLOUR WITH HYDROLYSED SOYA BEAN LECITHIN | 2020 |
|
RU2740585C1 |
| METHOD OF PRODUCTION OF ACHLORIDE BREAD | 2023 |
|
RU2807717C1 |
