MD2047G2 - Process for production of bread - Google Patents
Process for production of bread Download PDFInfo
- Publication number
- MD2047G2 MD2047G2 MDA20010376A MD20010376A MD2047G2 MD 2047 G2 MD2047 G2 MD 2047G2 MD A20010376 A MDA20010376 A MD A20010376A MD 20010376 A MD20010376 A MD 20010376A MD 2047 G2 MD2047 G2 MD 2047G2
- Authority
- MD
- Moldova
- Prior art keywords
- bread
- dough
- flour
- fermentation
- hours
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 2
- 239000011575 calcium Substances 0.000 abstract 2
- 229910052791 calcium Inorganic materials 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 239000012266 salt solution Substances 0.000 abstract 1
- 239000011265 semifinished product Substances 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 239000000725 suspension Substances 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention refers to the food industry, in particular to the baking of bread, namely to a process for production of bread.Summary of the invention consists in that the dough is prepared in two stages. In the first stage it is prepared the leaven from wheat flour, yeast suspension, salt solution and water and it is left for fermentation for three hours. In the second stage, for kneading of dough it is added the remaining quantity of the flour, water and calcium brine in a quantity of 0,2…0,4% of calcium of the total mass of the flour. The dough is left for fermentation for 1,0…1,5 hours, it is divided into semifinished products, it is left for leavening and it is baked.The result of the invention consists in enriching the bread with a biologically active mineral component.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDA20010376A MD2047G2 (en) | 2001-11-16 | 2001-11-16 | Process for production of bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDA20010376A MD2047G2 (en) | 2001-11-16 | 2001-11-16 | Process for production of bread |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD2047F1 MD2047F1 (en) | 2002-12-31 |
| MD2047G2 true MD2047G2 (en) | 2003-06-30 |
Family
ID=19739993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDA20010376A MD2047G2 (en) | 2001-11-16 | 2001-11-16 | Process for production of bread |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD2047G2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD1032Y (en) * | 2015-07-03 | 2016-05-31 | Ольга ГУТЮМ | Process for making chickpea-containing bread |
| MD1117Z (en) * | 2016-05-30 | 2017-09-30 | Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" | Process for producing functional bread enriched with dietary fibers |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2170019C2 (en) * | 1999-07-01 | 2001-07-10 | Акционерное общество открытого типа "Хлебозавод № 2" | Wheat bread production method |
-
2001
- 2001-11-16 MD MDA20010376A patent/MD2047G2/en not_active IP Right Cessation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2170019C2 (en) * | 1999-07-01 | 2001-07-10 | Акционерное общество открытого типа "Хлебозавод № 2" | Wheat bread production method |
Non-Patent Citations (3)
| Title |
|---|
| Resumer du collogue internaţional sur l(Osteoporose (SELIN). Paris, le 21 mai 1992 * |
| The compozition of foods. Fourth edition. London, HMSO, 1978 * |
| Капрельянц Л., Дышкантюк О., Шевченко Р. Использование лактата кальция в хлебопекарном производстве. Хлебопродукты, 2000, ( 8, с. 26…27 * |
Also Published As
| Publication number | Publication date |
|---|---|
| MD2047F1 (en) | 2002-12-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| KA4A | Patent for invention lapsed due to non-payment of fees (with right of restoration) | ||
| MM4A | Patent for invention definitely lapsed due to non-payment of fees |