UA155014U - METHOD OF PRODUCTION OF WHEAT BREAD - Google Patents
METHOD OF PRODUCTION OF WHEAT BREAD Download PDFInfo
- Publication number
- UA155014U UA155014U UAU202302944U UAU202302944U UA155014U UA 155014 U UA155014 U UA 155014U UA U202302944 U UAU202302944 U UA U202302944U UA U202302944 U UAU202302944 U UA U202302944U UA 155014 U UA155014 U UA 155014U
- Authority
- UA
- Ukraine
- Prior art keywords
- production
- dough
- wheat bread
- bread
- kneading
- Prior art date
Links
- 235000008429 bread Nutrition 0.000 title abstract 3
- 241000209140 Triticum Species 0.000 title abstract 2
- 235000021307 Triticum Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 238000000034 method Methods 0.000 title abstract 2
- 238000004898 kneading Methods 0.000 abstract 2
- 235000021537 Beetroot Nutrition 0.000 abstract 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Спосіб виробництва пшеничного хліба включає замішування тіста з рецептурних компонентів, бродіння тіста, його оброблення, вистоювання та випікання хліба. При замішуванні тіста використовують квас столового буряка в кількості 20-30 % до маси борошна, який попередньо готують та зберігають при температурі 5-6 °C.The method of production of wheat bread includes kneading the dough from recipe components, fermentation of the dough, its processing, proofing and baking of bread. When kneading the dough, table beet kvass is used in the amount of 20-30% to the mass of flour, which is pre-prepared and stored at a temperature of 5-6 °C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202302944U UA155014U (en) | 2023-06-16 | 2023-06-16 | METHOD OF PRODUCTION OF WHEAT BREAD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU202302944U UA155014U (en) | 2023-06-16 | 2023-06-16 | METHOD OF PRODUCTION OF WHEAT BREAD |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA155014U true UA155014U (en) | 2024-01-10 |
Family
ID=89452725
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU202302944U UA155014U (en) | 2023-06-16 | 2023-06-16 | METHOD OF PRODUCTION OF WHEAT BREAD |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA155014U (en) |
-
2023
- 2023-06-16 UA UAU202302944U patent/UA155014U/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2013143758A (en) | METHOD FOR PRODUCING BREAD | |
| PL2285225T3 (en) | Novel method for preparing ready-to-bake frozen doughs | |
| TR201901946T4 (en) | Method of manufacturing frozen baked noodles. | |
| BR112023005131A2 (en) | PROCESS FOR MAKING A BAKED PRODUCT WITH IMPROVED RESILIENCE, BAKERY PRODUCT, USE OF A NON-MALTOGENIC EXOAMYLASE AND A GLUCOAMYLASE, IMPROVEMENT COMPOSITION FOR A DOUGH AND Dough | |
| UA155014U (en) | METHOD OF PRODUCTION OF WHEAT BREAD | |
| MX2010012770A (en) | Quick corn nixtamalization process. | |
| RU2013123467A (en) | METHOD FOR PRODUCING SPECIALIZED BREAD OF HERODIETIC PURPOSE | |
| WO2018172989A8 (en) | Mix for foodstuff, foodstuff, method and use | |
| UA154463U (en) | METHOD OF MANUFACTURING WHEAT-RYE BREAD | |
| UA154472U (en) | THE METHOD OF MANUFACTURING A BUN | |
| UA153209U (en) | METHOD OF MANUFACTURING WHEAT BRAN-PUMPKIN BREAD | |
| RU2016127290A (en) | METHOD FOR PRODUCING BAKERY PRODUCTS WITH INCREASED FOOD VALUE | |
| UA153521U (en) | MANUFACTURING METHOD OF LOAF WITH SPICY AND AROMATIC ADDITIVE | |
| RU2013155116A (en) | METHOD FOR PRODUCING BAKERY PRODUCTS WITH COMPOSITE MIXTURES | |
| UA154953U (en) | METHOD OF MANUFACTURING BREAD WITH LOW CONTENT OF PUMPKIN PASTE | |
| RU2005103805A (en) | METHOD FOR PREPARING BREAD AND BAKERY PRODUCTS FROM WHEAT FLOUR | |
| UA131669U (en) | METHOD OF PRODUCTION OF RYE-WHEAT BREAD PRODUCTS | |
| UA153524U (en) | METHOD OF MANUFACTURING BREAD WITH PUMPKIN PASTA | |
| UA154473U (en) | METHOD OF PRODUCTION OF WHEAT BREAD WITH INCREASED RESISTANCE TO STORAGE AND MOLDING | |
| RU2021117373A (en) | Bakery production method | |
| UA143801U (en) | COMPOSITION OF WHEAT BREAD | |
| RU2014125388A (en) | METHOD FOR PRODUCING RYE-WHEAT BREAD WITH ADDING FLOUR FROM PUMPKIN SEEDS | |
| UA124854U (en) | A METHOD OF MANUFACTURING WIRELESS GLASS-FREE BREAD | |
| UA154611U (en) | METHOD OF MANUFACTURING BREAD WITH A HIGH PUMPKIN PASTE CONTENT | |
| UA124855U (en) | A METHOD OF MANUFACTURING WIRELESS GLASS-FREE BREAD |