Український Державний Університет Харчових Технологій
Украинский Государственный Университет Пищевых Технологий
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Application filed by Український Державний Університет Харчових Технологій, Украинский Государственный Университет Пищевых ТехнологийfiledCriticalУкраїнський Державний Університет Харчових Технологій
Priority to UA2000074020ApriorityCriticalpatent/UA38464A/en
Publication of UA38464ApublicationCriticalpatent/UA38464A/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Micro-Organisms Or Cultivation Processes Thereof
(AREA)
Abstract
The invention relates to food industry, namely to the methods for dough preparation with yeast introduction. A method for dough preparing includes introduction of yeast preparation and kneading dough. As yeast preparation Saccharomyces cerevisiae yeast biomass with content of organic forms of selenium of 15-150 μg per 1 g of dry biomass is used. The biomass is introduced in the process of kneading in the amount of 2-4 % of flour mass in the dough.
UA2000074020A2000-07-072000-07-07Method for dough preparation
UA38464A
(en)
YEAST COMPOSITION FOR BAKERY; METHOD FOR THE PRODUCTION OF A YEAST FERMENTATION BROTH; A MASS CONTAINING SUCH COMPOSITION; A BAKERY PRODUCT AND THE USE OF SUCH COMPOSITION