UA97740U - METHOD OF PRODUCTION OF STEAM UNGULLED BREAD - Google Patents
METHOD OF PRODUCTION OF STEAM UNGULLED BREADInfo
- Publication number
- UA97740U UA97740U UAU201405096U UAU201405096U UA97740U UA 97740 U UA97740 U UA 97740U UA U201405096 U UAU201405096 U UA U201405096U UA U201405096 U UAU201405096 U UA U201405096U UA 97740 U UA97740 U UA 97740U
- Authority
- UA
- Ukraine
- Prior art keywords
- dough
- flour
- amount
- weight
- production
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 238000004326 stimulated echo acquisition mode for imaging Methods 0.000 title 1
- 235000013312 flour Nutrition 0.000 abstract 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 238000005755 formation reaction Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000015141 kefir Nutrition 0.000 abstract 1
- 239000007791 liquid phase Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Спосіб виробництва парових безглютенових хлібців включає підготовку сировини, замішування та дозрівання тіста, формування, розстоювання та термообробку тістових заготовок. Як борошняну сировину використовують рисове борошно, на етапі замішування тіста вносять сухі дріжджі в кількості 1-1,2 % до маси борошна, як рідку фазу - кефір в кількості, що забезпечує вологість тіста 54-56 %, та меланж в кількості 6-8 % до маси борошна, а на етапі дозрівання тіста застосовують двовуглекислий натрій в кількості 0,08-0,12 % до маси борошна.A method for the production of gluten-free steamed breads involves the preparation of raw materials, kneading and maturing of the dough, the formation, separation and heat treatment of dough preparations. As flour raw material is used rice flour, at the stage of kneading the dough make dry yeast in the amount of 1-1,2% by weight of flour, as the liquid phase - kefir in the amount providing dough 54-56% moisture, and melange in the amount of 6-8 % by weight of flour, and at the stage of ripening of the dough used sodium bicarbonate in the amount of 0.08-0.12% by weight of flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201405096U UA97740U (en) | 2014-05-14 | 2014-05-14 | METHOD OF PRODUCTION OF STEAM UNGULLED BREAD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201405096U UA97740U (en) | 2014-05-14 | 2014-05-14 | METHOD OF PRODUCTION OF STEAM UNGULLED BREAD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA97740U true UA97740U (en) | 2015-04-10 |
Family
ID=53501394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU201405096U UA97740U (en) | 2014-05-14 | 2014-05-14 | METHOD OF PRODUCTION OF STEAM UNGULLED BREAD |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA97740U (en) |
-
2014
- 2014-05-14 UA UAU201405096U patent/UA97740U/en unknown
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