MD2208B2 - Composition and process for preparation of bread - Google Patents

Composition and process for preparation of bread

Info

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
Application number
MD20010366A
Other languages
Romanian (ro)
Other versions
MD2208C2 (en
Inventor
Georgeta Purice
Tatiana Cicala
Original Assignee
Georgeta Purice
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Georgeta Purice filed Critical Georgeta Purice
Priority to MDA20010366A priority Critical patent/MD2208C2/en
Publication of MD2208B2 publication Critical patent/MD2208B2/en
Publication of MD2208C2 publication Critical patent/MD2208C2/en

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
MDA20010366A 2001-11-13 2001-11-13 Composition and process for preparation of bread MD2208C2 (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
NO885652D0 (en) PROCEDURE FOR PREPARING Dough FOR BAKING.
RU2010145755A (en) METHOD FOR PREPARING A FROZEN TEST READY FOR BAKING
MD2208B2 (en) Composition and process for preparation of bread
MD2207B1 (en) Composition and process for preparation of bread
RU2081585C1 (en) Method for making bread
EP0538498B1 (en) A cracker tasting bread-like and method of making the same
RU2000132506A (en) METHOD FOR PRODUCING BAKERY PRODUCTS
RU2098964C1 (en) Bread production
RU2039437C1 (en) Method for baking bread
RU95116963A (en) METHOD FOR PRODUCING BREAD
JPS5930057B2 (en) Bread manufacturing method
RU94004906A (en) METHOD OF MANUFACTURE OF SOKOLNICHESKY BREAD
SU867352A1 (en) Method of producing bread
RU94019966A (en) METHOD OF PRODUCTION OF BREAD PRODUCTS AND COMPOSITION OF INGREDIENTS FOR THE PRODUCTION OF BAKERY PRODUCTS
GEP19950192B (en) Method for Production of Dietary Wheat Bread
MD911B1 (en) Process for bread production
RU94016420A (en) METHOD OF MANUFACTURE OF WHEAT-Rye BREAD
RU99117096A (en) METHOD FOR PRODUCING BREAD FROM RYE AND WHEAT FLOUR
RU2345529C2 (en) Bread and bakery making method
RU2098963C1 (en) Bread production
RU2147182C1 (en) Bread production method
RU2000100876A (en) METHOD FOR PRODUCING BREAD AND BAKERY PRODUCTS
RU98119794A (en) METHOD FOR PRODUCING BAKERY PRODUCTS
JPH0491745A (en) Sake lees-containing bread and production thereof
RU2001114127A (en) METHOD FOR PREPARING BREAD FROM RYE OR FROM A MIXTURE OF RYE AND WHEAT FLOUR

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