FIELD: food industry.
SUBSTANCE: invention is related to bakery industry. The bread baking method includes raw materials preparation, kneading dough of weak wheat flour, yeast, salt and water activated solution and introduction of powder in glow-discharge plasma, dough fermentation, handling, dough pieces proving and products baking.
EFFECT: invention enables baking high quality bread of wheat with reduced baking capacities.
2 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF BREAD PRODUCTION | 2000 |
|
RU2184454C1 |
| METHOD OF PRODUCTION OF BREAD WITH COMPOSITE MIXTURE | 2006 |
|
RU2331196C2 |
| METHOD OF PRODUCTION OF BREAD OF HIGHER NUTRITIVE VALUE WITH COMPOSITE MIXTURE | 2008 |
|
RU2387135C1 |
| METHOD TO PRODUCE BAKED GOODS | 2000 |
|
RU2181544C2 |
| METHOD OF PRODUCTION OF BREAD OF HIGHER BIOLOGICAL VALUE WITH COMPOSITE MIXTURE | 2006 |
|
RU2332010C1 |
| METHOD OF BREAD BAKING | 2009 |
|
RU2410875C1 |
| METHOD TO MANUFACTURE BAKED GOODS | 2016 |
|
RU2613521C1 |
| METHOD FOR THE PRODUCTION OF BREAD CONTAINING NANOSTRUCTURED QUERCETIN OR DEHYDROQUERCETIN | 2017 |
|
RU2652815C1 |
| METHOD FOR PRODUCTION OF BREAD CONTAINING NANOSTRUCTURED ROSEMARY | 2018 |
|
RU2685861C1 |
| BREAD PRODUCTION METHOD COMPRISING NANOSTRUCTURED EXTRACT OF DRY JERUSALEM ARTICHOKE | 2016 |
|
RU2630234C1 |
