UA32956A - Method for making bread "vesinnii" (spring) - Google Patents
Method for making bread "vesinnii" (spring)Info
- Publication number
- UA32956A UA32956A UA98084460A UA98084460A UA32956A UA 32956 A UA32956 A UA 32956A UA 98084460 A UA98084460 A UA 98084460A UA 98084460 A UA98084460 A UA 98084460A UA 32956 A UA32956 A UA 32956A
- Authority
- UA
- Ukraine
- Prior art keywords
- starter
- prepared
- rye flour
- dough
- cycle
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 2
- 235000008429 bread Nutrition 0.000 title 1
- 235000013312 flour Nutrition 0.000 abstract 4
- 239000007858 starting material Substances 0.000 abstract 4
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A method provides the initial cycle of starter preparation that includes mixing of the part of medium rye flour, water, lactic acid bacteria strains, the production cycle of starter preparation that includes mixing of other parts of medium rye flour, water prescribed by formulation and the prepared starter, with subsequent fermentation thereof, making dough from the rest part of middle rye flour, wheat flour, prepared starter of working cycle, salt and sugar, fermentation of the prepared dough, working thereof, proving the produced dough pieces, wetting thereof and baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UA98084460A UA32956A (en) | 1998-08-17 | 1998-08-17 | Method for making bread "vesinnii" (spring) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UA98084460A UA32956A (en) | 1998-08-17 | 1998-08-17 | Method for making bread "vesinnii" (spring) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA32956A true UA32956A (en) | 2001-02-15 |
Family
ID=74196857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UA98084460A UA32956A (en) | 1998-08-17 | 1998-08-17 | Method for making bread "vesinnii" (spring) |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA32956A (en) |
-
1998
- 1998-08-17 UA UA98084460A patent/UA32956A/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4500548A (en) | Fermentation aid for conventional baked goods | |
| DK712188A (en) | dough conditioner | |
| AU5824096A (en) | Method for preparing leavened dough or leavened puff pastry and food products made therefrom | |
| CA2490944A1 (en) | Treatment of dough with a lipoxygenase and a lipolytic enzyme | |
| BRPI0519116A2 (en) | Method of Preparing an Oven-Baked or Fried Product from a Fermented Pastry, Using a Bakery Ingredient Composition, and, Bakery Ingredient Composition | |
| UA32956A (en) | Method for making bread "vesinnii" (spring) | |
| AU1800297A (en) | Novel cold-sensitive bread yeasts | |
| UA32957A (en) | Method for making bread "donbaskyi" | |
| WO2003103404A3 (en) | PASTE COMPOSITION AND PROCESS FOR PRODUCING TORTILLAS WITH SODIUM PHOSPHATE COMPOUNDS | |
| WO2000027215A8 (en) | Methods for using a glucose isomerase in baking | |
| RU99116207A (en) | METHOD OF MANUFACTURE OF BREAD "BOYARSKY" | |
| US3594180A (en) | Process for making bread | |
| JPH10117668A (en) | Production of sour dough | |
| RU2000132506A (en) | METHOD FOR PRODUCING BAKERY PRODUCTS | |
| RU2002128120A (en) | METHOD FOR PRODUCING BREAD AND BAKERY PRODUCTS | |
| UA32040A (en) | Method and ingredient composition for producing breadstuffs | |
| RU95111577A (en) | Method for baking scalded bread | |
| CA2514740A1 (en) | Method for making pullman type breads | |
| RU95120649A (en) | METHOD FOR PRODUCING BREAD | |
| RU95120301A (en) | METHOD FOR PREPARING BAKERY PRODUCTS | |
| MD2207C2 (en) | Composition and process for preparation of bread | |
| CA1040921A (en) | Oxidizing agent for making bread | |
| UA33663A (en) | Method of making mixed wheat-rye bread "zhyto" (rye) | |
| ES2185506A1 (en) | Biscuit based on eggs, flour and e.g. chocolate granules consists of a homogeneous baked product sectioned after rolling | |
| UA6688A (en) | Method for making bread |