UA9974A - Process for wheat bread making - Google Patents

Process for wheat bread making

Info

Publication number
UA9974A
UA9974A UA93005487A UA93005487A UA9974A UA 9974 A UA9974 A UA 9974A UA 93005487 A UA93005487 A UA 93005487A UA 93005487 A UA93005487 A UA 93005487A UA 9974 A UA9974 A UA 9974A
Authority
UA
Ukraine
Prior art keywords
dough
making
wheat bread
bread making
kneading
Prior art date
Application number
UA93005487A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Віктор Федорович Доценко
Виктор Федорович Доценко
Тетяна Іванівна Іщенко
Татьяна Ивановна Ищенко
Олександр Федорович Тіщенко
Александр Федорович Тищенко
Анфіса Григорівна Володіна
Анфиса Григорьевна Володина
Іван Сергійович Чекман
Иван Сергеевич Чекман
Людмила Григорівна Голота
Людмила Григорьевна Голота
Original Assignee
Український Державний Університет Харчових Технологій
Украинский Государственный Университет Пищевых Технологий
Національний Технічний Університет України
Український Державний Медичний Університет Ім. Академіка Богомольця
Украинский государственный медицинский университет им. академика Богомольца
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Український Державний Університет Харчових Технологій, Украинский Государственный Университет Пищевых Технологий, Національний Технічний Університет України, Український Державний Медичний Університет Ім. Академіка Богомольця, Украинский государственный медицинский университет им. академика Богомольца filed Critical Український Державний Університет Харчових Технологій
Priority to UA93005487A priority Critical patent/UA9974A/en
Publication of UA9974A publication Critical patent/UA9974A/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The invention relates to food industry. A process for wheat bread making involves dough making with use of polysaccharide cellulose derivative, kneading, fermentation, handling, proofing and baking dough pieces. Carbulose is used for dough making in amount of 0.5-2.0% of flour weight, it is watered at temperature of 30-35°C for 2-3 hours, hydromodule of 20-30 and constant stirring, and then is fed for dough kneading carried out at consumption of specific energy of 35-40 J/g with the rest of water, flour, yeast and salt.
UA93005487A 1993-07-22 1993-07-22 Process for wheat bread making UA9974A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UA93005487A UA9974A (en) 1993-07-22 1993-07-22 Process for wheat bread making

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UA93005487A UA9974A (en) 1993-07-22 1993-07-22 Process for wheat bread making

Publications (1)

Publication Number Publication Date
UA9974A true UA9974A (en) 1996-09-30

Family

ID=74594260

Family Applications (1)

Application Number Title Priority Date Filing Date
UA93005487A UA9974A (en) 1993-07-22 1993-07-22 Process for wheat bread making

Country Status (1)

Country Link
UA (1) UA9974A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2482685C1 (en) * 2012-02-06 2013-05-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) Method for production of bread characterised by enhanced nutritive value

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2482685C1 (en) * 2012-02-06 2013-05-27 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) Method for production of bread characterised by enhanced nutritive value

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