UA154613U - METHOD OF MANUFACTURING BREAD WITH PUMPKIN FLOUR - Google Patents
METHOD OF MANUFACTURING BREAD WITH PUMPKIN FLOUR Download PDFInfo
- Publication number
- UA154613U UA154613U UAU202203042U UAU202203042U UA154613U UA 154613 U UA154613 U UA 154613U UA U202203042 U UAU202203042 U UA U202203042U UA U202203042 U UAU202203042 U UA U202203042U UA 154613 U UA154613 U UA 154613U
- Authority
- UA
- Ukraine
- Prior art keywords
- temperature
- pumpkin
- dough
- flour
- manufacturing bread
- Prior art date
Links
- 235000013312 flour Nutrition 0.000 title abstract 4
- 235000000832 Ayote Nutrition 0.000 title abstract 3
- 235000009854 Cucurbita moschata Nutrition 0.000 title abstract 3
- 240000001980 Cucurbita pepo Species 0.000 title abstract 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title abstract 3
- 235000015136 pumpkin Nutrition 0.000 title abstract 3
- 235000008429 bread Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000003651 drinking water Substances 0.000 abstract 1
- 235000020188 drinking water Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Спосіб виробництва хліба з борошном гарбузовим включає готування тіста за рецептурою: борошно пшеничне вищого сорту - 90 г, дріжджі сухі - 3 г, сіль кухонна - 1,5 г, вода питна - 55 г. Під час готування добавляють у тістомісильну машину борошно пшеничне та гарбузове, дріжджі й сіль, перемішують суміш, потім виливають воду, температура продуктів 28-30 ºC, замішують тісто до однорідної консистенції. Після цього тісто обробляють, формують, уміщують у термостат (температура 28-32 ºC). Після того як виріб підійшов, випікають у печі (температура 200-220 ºC) впродовж 15-20 хв.The method of production of bread with pumpkin flour includes preparing the dough according to the recipe: wheat flour of the highest grade - 90 g, dry yeast - 3 g, table salt - 1.5 g, drinking water - 55 g. During cooking, wheat flour and pumpkin, yeast and salt, stir the mixture, then pour water, the temperature of the products is 28-30 ºC, knead the dough to a uniform consistency. After that, the dough is processed, shaped, placed in a thermostat (temperature 28-32 ºC). After the product is suitable, it is baked in the oven (temperature 200-220 ºC) for 15-20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202203042U UA154613U (en) | 2022-08-22 | 2022-08-22 | METHOD OF MANUFACTURING BREAD WITH PUMPKIN FLOUR |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202203042U UA154613U (en) | 2022-08-22 | 2022-08-22 | METHOD OF MANUFACTURING BREAD WITH PUMPKIN FLOUR |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA154613U true UA154613U (en) | 2023-11-29 |
Family
ID=88875713
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU202203042U UA154613U (en) | 2022-08-22 | 2022-08-22 | METHOD OF MANUFACTURING BREAD WITH PUMPKIN FLOUR |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA154613U (en) |
-
2022
- 2022-08-22 UA UAU202203042U patent/UA154613U/en unknown
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