FIELD: food products.
SUBSTANCE: method of bread shape and cut width improvement includes addition of carbohydrate oxidase and/or pyronose oxidase to dough before proving in quantity of 50 to 200 units/kg of flour. Then a loaf is formed. On the top of the said loaf cuts are done before or after proving. Thus, the width of baked bread cuts is increased. The bread is baked. Besides, the invention implies usage of carbohydrate oxidase and/or pyronose oxidase in quantity of 50 to 200 units/kg of flour for bread shape and cut width improvement during the baking.
EFFECT: bread shape and cut width improve.
5 cl, 1 dwg, 8 ex
| Title | Year | Author | Number |
|---|---|---|---|
| GRAIN BREAD PRODUCTION METHOD | 2000 |
|
RU2216175C2 |
| "SOSRUKO" BREAD PRODUCTION METHOD | 2019 |
|
RU2726566C1 |
| METHOD AND COMPOSITION FOR IMPROVEMENT OF BAKERY PRODUCTS CHEWING EASINESS | 2009 |
|
RU2516288C2 |
| ENRICHED WHEAT BREAD AND METHOD FOR PREPARATION THEREOF | 2019 |
|
RU2720917C1 |
| DOUGH PREPARATION METHOD | 2010 |
|
RU2432748C1 |
| METHOD OF PRODUCING MOULDED BREAD | 0 |
|
SU1069754A1 |
| WHEAT BREAD "ALEXANDROVSKY" AND METHOD FOR PRODUCING THE SAME | 2006 |
|
RU2322064C2 |
| METHOD FOR PRODUCTION OF LAYERED GOODS WITH RYE FLOUR USAGE | 2012 |
|
RU2523006C2 |
| METHOD OF BAKING BREAD | 0 |
|
SU1414377A1 |
| METHOD FOR BREAD PREPARATION OF WHEAT AND RYE FLOURS MIXTURE | 0 |
|
SU1729359A1 |
