UA110569C2 - Method of production of bakery products prophylactic appointment - Google Patents
Method of production of bakery products prophylactic appointmentInfo
- Publication number
- UA110569C2 UA110569C2 UAA201410457A UAA201410457A UA110569C2 UA 110569 C2 UA110569 C2 UA 110569C2 UA A201410457 A UAA201410457 A UA A201410457A UA A201410457 A UAA201410457 A UA A201410457A UA 110569 C2 UA110569 C2 UA 110569C2
- Authority
- UA
- Ukraine
- Prior art keywords
- flour
- weight
- amount
- production
- bakery products
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 230000000069 prophylactic effect Effects 0.000 title 1
- 235000013312 flour Nutrition 0.000 abstract 5
- 239000000203 mixture Substances 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- 229930003316 Vitamin D Natural products 0.000 abstract 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 abstract 1
- 238000009826 distribution Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 235000014594 pastries Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000003449 preventive effect Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 235000019166 vitamin D Nutrition 0.000 abstract 1
- 239000011710 vitamin D Substances 0.000 abstract 1
- 150000003710 vitamin D derivatives Chemical class 0.000 abstract 1
- 229940046008 vitamin d Drugs 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000015099 wheat brans Nutrition 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a method of production of bakery products for preventive purposes, which includes the preparation and dosing of raw materials, kneading dough, its fermentation, distribution, shaping, proofing the dough pieces and their pastries, and the dough on the previously prepared liquid mix, which contains dispersed within 2-3 min. the mixture of water with temperature of 45-50 ° C in the amount of 65-85% of the total estimated quantity of the milk product in an amount of 4-6% by weight of flour, lecithin in the amount of 0.6-0.8% by weight flour, vegetable oil in the amount of 3-6% by weight of flour and of vitamin D in the number 0,0060-0,0062% by weight of flour with application of wheat bran in an amount of 9-11% of the weight of flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAA201410457A UA110569C2 (en) | 2014-09-24 | 2014-09-24 | Method of production of bakery products prophylactic appointment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAA201410457A UA110569C2 (en) | 2014-09-24 | 2014-09-24 | Method of production of bakery products prophylactic appointment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA110569C2 true UA110569C2 (en) | 2016-01-12 |
Family
ID=55362300
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAA201410457A UA110569C2 (en) | 2014-09-24 | 2014-09-24 | Method of production of bakery products prophylactic appointment |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA110569C2 (en) |
-
2014
- 2014-09-24 UA UAA201410457A patent/UA110569C2/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2013143758A (en) | METHOD FOR PRODUCING BREAD | |
| EA201300001A1 (en) | SUBSTITUTE OF RYE FLOUR | |
| MX2016013129A (en) | Dough and bread improver. | |
| EA201100200A1 (en) | MIXTURE FOR PREPARING DIETARY TEST AND METHOD OF MANUFACTURE OF FLOUR PRODUCTS ON ITS BASIS | |
| NZ706992A (en) | Chocolate product | |
| UA110569C2 (en) | Method of production of bakery products prophylactic appointment | |
| UA110568C2 (en) | Method of producing bread goods | |
| UA97603U (en) | Method of production of bakery products of prophylactic purpose | |
| UA100901U (en) | Method for making butter products of the prophylactic purpose | |
| UA99087U (en) | Method of bakery production | |
| UA65091U (en) | Method for making bakery products | |
| RU2012152523A (en) | METHOD FOR PRODUCING OTHER BAKERY PRODUCTS | |
| UA86853U (en) | Method for obtaining bakery products of prophylactic purpose | |
| UA107283C2 (en) | METHOD OF OBTAINING BAKERY PRODUCTS FOR PREVENTIVE PURPOSE | |
| EA201500466A1 (en) | COMPOSITION OF FLOUR SEMI-FINISHED PRODUCTS OF IMPROVED FOOD VALUE FOR PREPARATION OF BREAD | |
| PH22014000577U1 (en) | A pili-based pastry product | |
| UA84209U (en) | Method for making wheat bread | |
| UA91386U (en) | Gluten-free muffin | |
| UA117478U (en) | COMPOSITION OF INGREDIENTS FOR PREPARING Yeast Dough | |
| UA87902U (en) | Method for making scalded cakes | |
| UA98797U (en) | Method of producing of dumplings “cheese with dried apricots" of gerontologic purpose | |
| UA63753U (en) | Method for making frozen dough half-finished product with addition of starch-containing vegetable raw material | |
| UA112651U (en) | METHOD OF PRODUCTION OF BAKERY FOOD | |
| RO134166A3 (en) | Crackers of rye flour with lentils; crackers of oat flour with seed mix; gluten-free crackers with mushrooms and nettle seeds | |
| UA85977U (en) | Method for making a loaf with a filling |