MD1605Z - Method for producing achloride sticks (without salt) - Google Patents
Method for producing achloride sticks (without salt)Info
- Publication number
- MD1605Z MD1605Z MDS20210035A MDS20210035A MD1605Z MD 1605 Z MD1605 Z MD 1605Z MD S20210035 A MDS20210035 A MD S20210035A MD S20210035 A MDS20210035 A MD S20210035A MD 1605 Z MD1605 Z MD 1605Z
- Authority
- MD
- Moldova
- Prior art keywords
- dough
- liquid phase
- achloride
- salt
- sticks
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the baking industry and can be used in the production of functional food products, namely in the production of achloride bakery products, in particular sticks (grissini) without salt.The method, according to the invention, comprises mixing wheat flour with sugar and active dry yeast, adding the heated liquid phase and kneading the dough for 5 min, adding sunflower oil and kneading the dough for 2-3 min, fermenting it at a temperature of 28-30°C for 30 min, molding the dough into bars of a thickness of 5-7 mm and a length of 20-25 cm and finally fermenting for 20-30 min, brushing their surface with egg, sprinkling with sunflower seeds and baking at a temperature of 220°C for 20 min.At the same time, as liquid phase is used kefir or whey, or kvass from bran, and the components are taken in the following ratio, in wt.%: wheat flour 38.0-41.2, liquid phase 26.8-32.3, active dry yeast 0.7-0.8, sugar 0.3-0.4, sunflower oil 1.9-2.1, sunflower seeds 19.0-20.2 and chicken egg 7.6-8.2.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MDS20210035A MD1605Z (en) | 2021-04-23 | 2021-04-23 | Method for producing achloride sticks (without salt) |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MDS20210035A MD1605Z (en) | 2021-04-23 | 2021-04-23 | Method for producing achloride sticks (without salt) |
Publications (2)
Publication Number | Publication Date |
---|---|
MD1605Y MD1605Y (en) | 2022-03-31 |
MD1605Z true MD1605Z (en) | 2022-10-31 |
Family
ID=80932987
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MDS20210035A MD1605Z (en) | 2021-04-23 | 2021-04-23 | Method for producing achloride sticks (without salt) |
Country Status (1)
Country | Link |
---|---|
MD (1) | MD1605Z (en) |
-
2021
- 2021-04-23 MD MDS20210035A patent/MD1605Z/en active IP Right Grant
Also Published As
Publication number | Publication date |
---|---|
MD1605Y (en) | 2022-03-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2008128468A (en) | BAKERY IMPROVER | |
JP2008263833A (en) | Enzyme-treated flavor material, and method for making bread using the same | |
WO2017141702A1 (en) | Method for manufacturing modified gluten | |
MD1605Y (en) | Method for producing achloride sticks (without salt) | |
JP2001224299A (en) | Dough improver for wheat product, dough and wheat flour product | |
RU2734523C1 (en) | Method for production of bread sticks for dietary meals | |
JP7444055B2 (en) | enzyme composition | |
JP2003325140A (en) | Quality-improving agent of confectionery or bread, and confectionery or bread | |
JP6678058B2 (en) | Bread manufacturing method | |
JP6086480B2 (en) | Method for producing frozen dough | |
MD1555Z (en) | Process for producing functional bread with addition of flaxseed flour | |
RU2716993C1 (en) | Bakery product production method | |
JP2001204377A (en) | Modifier of dough for grain flour baked product, and dough for grain flour baked product containing the same | |
UA154611U (en) | METHOD OF MANUFACTURING BREAD WITH A HIGH PUMPKIN PASTE CONTENT | |
RU2259733C1 (en) | Method for producing of dry bread-rings "shuttle" and dry bread- rings "shuttle" produced by method | |
MD1730Y (en) | Composition for obtaining gluten-free soryz flour bread and process for preparing thereof | |
RU2208934C2 (en) | Method for preparing wheat leaven | |
MD1728Y (en) | Composition for producing gluten-free bread with the addition of elderberry pulp and process for preparing thereof | |
FR3017776A1 (en) | NEW PROCESS FOR MANUFACTURING PULP-UP FOOD, LAMINATED OR LAMINATED LIFT | |
CN115707385A (en) | Composite low-sugar bread sugar powder and application method thereof in low-sugar bread making | |
BG1750U1 (en) | Composition of bread product | |
JP2021185775A (en) | Production method of bread dough, production method of bread, luster agent, texture improver, bread dough and bread | |
PH12020000007A1 (en) | Tania biscuits and a method producing thereof | |
JP2020156319A (en) | Bread crust separation inhibitor and method of preventing separation of bread crust | |
JP2012223122A (en) | Pretzel and method for producing the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG9Y | Short term patent issued |