BREAD PRODUCTION METHOD COMPRISING NANOSTRUCTURED EXTRACT OF DRY JERUSALEM ARTICHOKE Russian patent published in 2017 - IPC A21D2/36 

Abstract RU 2630234 C1

FIELD: food industry.

SUBSTANCE: bread production method involves kneading dough from pressed bakery yeast, food table salt, drinking water, top-grade wheat flour, dough fermentation, cutting, proofing and baking dough pieces. During the dough preparation, drinking water, pressed bakery yeast, food table salt, top-grade wheat flour are sequentially introduced, and nanostructured extract of dry Jerusalem artichoke in an amount of 0.5-1.0% of the weight of top-grade wheat flour is additionally introduced.

EFFECT: invention allows to increase the nutritional and biological value of bread, to improve the consumer properties of finished products and to expand the bread assortment.

3 tbl, 2 ex

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RU 2 630 234 C1

Authors

Krolevets Aleksandr Aleksandrovich

Dates

2017-09-06Published

2016-06-01Filed