MD911B1 - Process for bread production - Google Patents
Process for bread productionInfo
- Publication number
- MD911B1 MD911B1 MD970236A MD970236A MD911B1 MD 911 B1 MD911 B1 MD 911B1 MD 970236 A MD970236 A MD 970236A MD 970236 A MD970236 A MD 970236A MD 911 B1 MD911 B1 MD 911B1
- Authority
- MD
- Moldova
- Prior art keywords
- water
- bread
- spices
- flour
- dough
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title abstract 5
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 3
- 238000000855 fermentation Methods 0.000 abstract 3
- 230000004151 fermentation Effects 0.000 abstract 3
- 235000013312 flour Nutrition 0.000 abstract 3
- 235000013599 spices Nutrition 0.000 abstract 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 239000012141 concentrate Substances 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 208000000260 Warts Diseases 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000011265 semifinished product Substances 0.000 abstract 1
- 201000010153 skin papilloma Diseases 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the food industry. The summary of the invention consists in the fact that the bread composition contains flour, yeast, sugar, fermented malt, spices, kvass wort concentrate, salt and water. The process for bread production includes leaven preparation from flour, water and yeasts, its fermentation, dough kneeding with addition of the remaining amount of flour and water as well as fermented malt, kvass wart concentrate, sugar, salt, further dough fermentation, division thereof into semi-finished products, their rest and baking. The novelty of the invention consists in the fact that at the dough kneeding stage it is added spices, 20% of which in mixture with the malt are preliminarily comminuted, soaked in water at a temperature of 45...55°C during 45...50 min, and the remaining amount of spices is also soaked in water at a temperature of 90...95°C during 25...30 min. The dough fermentation lasts to an acidity of 9...11 degrees. The technical result consists in the bread enrichment with biologically active components allowing to increase the bread freshness term. Claims: 1
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MD97-0236A MD911C2 (en) | 1997-08-15 | 1997-08-15 | Process for bread production |
| EA199800697A EA199800697A3 (en) | 1997-08-15 | 1998-07-17 | COMPOSITION FOR PREPARATION OF BREAD AND METHOD OF MANUFACTURE OF BREAD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MD97-0236A MD911C2 (en) | 1997-08-15 | 1997-08-15 | Process for bread production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD911B1 true MD911B1 (en) | 2000-08-31 |
| MD911C2 MD911C2 (en) | 2000-10-31 |
Family
ID=19739048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MD97-0236A MD911C2 (en) | 1997-08-15 | 1997-08-15 | Process for bread production |
Country Status (2)
| Country | Link |
|---|---|
| EA (1) | EA199800697A3 (en) |
| MD (1) | MD911C2 (en) |
Cited By (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 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD3551G2 (en) * | 2007-08-15 | 2008-11-30 | Институт Пишевых Технологий | Process for producing wheat-rye bread |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1454340A1 (en) * | 1985-04-29 | 1989-01-30 | Научно-производственное объединение по продуктам питания из картофеля | Method of baking bread from rye or mixture of rye and wheat flour |
-
1997
- 1997-08-15 MD MD97-0236A patent/MD911C2/en unknown
-
1998
- 1998-07-17 EA EA199800697A patent/EA199800697A3/en unknown
Cited By (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 |
Also Published As
| Publication number | Publication date |
|---|---|
| EA199800697A2 (en) | 1999-08-26 |
| EA199800697A3 (en) | 1999-12-29 |
| MD911C2 (en) | 2000-10-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| IF99 | Valid patent on 19990615 |
Free format text: EXPIRES: 20170815 |