MD2208B2 - Composition and process for preparation of bread - Google Patents
Composition and process for preparation of breadInfo
- Publication number
- MD2208B2 MD2208B2 MD20010366A MD20010366A MD2208B2 MD 2208 B2 MD2208 B2 MD 2208B2 MD 20010366 A MD20010366 A MD 20010366A MD 20010366 A MD20010366 A MD 20010366A MD 2208 B2 MD2208 B2 MD 2208B2
- Authority
- MD
- Moldova
- Prior art keywords
- bread
- composition
- preparation
- baking
- celloviridine
- Prior art date
Links
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention refers to the baking industry, in particular to a composition and a process for preparation of bread. The composition for preparation of bread, according to the invention, contains first-rate flour, yeast, salt, celloviridine A20X, dry food soy-bean fibers and water, having the following ingredient ratio, kg per 100 kg of flour: yeast 2,5salt 1,5celloviridine A20O 0,001...0,1dry food soy-bean fibers 5,0...25,0water 57,3...72,7.The process, according to the invention, includes mixing and kneading of the composition ingredients by a monophase method. The celloviridine A20X is used in the form of 1% aqueous solution. The dry food soy-bean fibers are mixed with water in the ratio of 1:3 and matured within 15...30 min at the temperature of 30...35 degree C. Then the dough is subjected to fermentation, division into half-finished products, leavening and baking. The result of the invention consists in enhancing the dough maturing and leavening processes, in reducing the loss thereof during baking and shrinkage, as well as in improving the quality of the bread.Claims: 2
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MDA20010366A MD2208C2 (en) | 2001-11-13 | 2001-11-13 | Composition and process for preparation of bread |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MDA20010366A MD2208C2 (en) | 2001-11-13 | 2001-11-13 | Composition and process for preparation of bread |
Publications (2)
Publication Number | Publication Date |
---|---|
MD2208B2 true MD2208B2 (en) | 2003-07-31 |
MD2208C2 MD2208C2 (en) | 2004-01-31 |
Family
ID=29267987
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MDA20010366A MD2208C2 (en) | 2001-11-13 | 2001-11-13 | Composition and process for preparation of bread |
Country Status (1)
Country | Link |
---|---|
MD (1) | MD2208C2 (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 |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH066030B2 (en) * | 1986-11-22 | 1994-01-26 | 不二製油株式会社 | Bundled food |
-
2001
- 2001-11-13 MD MDA20010366A patent/MD2208C2/en not_active IP Right Cessation
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 |
---|---|
MD2208C2 (en) | 2004-01-31 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
KA4A | Patent for invention lapsed due to non-payment of fees (with right of restoration) | ||
MM4A | Patent for invention definitely lapsed due to non-payment of fees |