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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU201114575UpriorityCriticalpatent/UA72056U/en
Publication of UA72056UpublicationCriticalpatent/UA72056U/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
A method for making bread provides for kneading dough of flour, yeast, salt, fermenting, treating, proofing and baking thereof. In addition, the fermenting and proofing stages are carried out at an increased pressure of carbon dioxide of 0.16-0.18 MPa, formed in a pressurized volume by microorganisms, a sharp depressurising of which is carried out up to the level of atmospheric pressure.
UAU201114575U2011-12-082011-12-08Method for making bread
UA72056U
(en)