Государственное Учреждение "Луганский Национальный Университет Имени Тараса Шевченко"
Институт Биологии Южных Морей Им. А.О. Ковалевского Нан Украины
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Publication of UA103424C2publicationCriticalpatent/UA103424C2/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for making wheat-rye bread providing for preparing a liquid starter culture on the basis of a brew, fermenting out thereof, kneading dough adding wheat and rye flour, edible table salt, water, fermenting the dough, forming, proofing and baking. According to the invention, a mollusk hydrolyzate is added into the brew, the dough is kneaded without adding compressed yeast and fermented out in the course of 45-60 minutes, after forming it is proofed for 20-30 minutes.
UAA201209357A2012-07-312012-07-31Method for making the wheat-rye bread "sevastopolskyi" (sevastopol)
UA103424C2
(en)