UA97740U - METHOD OF PRODUCTION OF STEAM UNGULLED BREAD - Google Patents

METHOD OF PRODUCTION OF STEAM UNGULLED BREAD

Info

Publication number
UA97740U
UA97740U UAU201405096U UAU201405096U UA97740U UA 97740 U UA97740 U UA 97740U UA U201405096 U UAU201405096 U UA U201405096U UA U201405096 U UAU201405096 U UA U201405096U UA 97740 U UA97740 U UA 97740U
Authority
UA
Ukraine
Prior art keywords
dough
flour
amount
weight
production
Prior art date
Application number
UAU201405096U
Other languages
Russian (ru)
Ukrainian (uk)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Priority to UAU201405096U priority Critical patent/UA97740U/en
Publication of UA97740U publication Critical patent/UA97740U/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Спосіб виробництва парових безглютенових хлібців включає підготовку сировини, замішування та дозрівання тіста, формування, розстоювання та термообробку тістових заготовок. Як борошняну сировину використовують рисове борошно, на етапі замішування тіста вносять сухі дріжджі в кількості 1-1,2 % до маси борошна, як рідку фазу - кефір в кількості, що забезпечує вологість тіста 54-56 %, та меланж в кількості 6-8 % до маси борошна, а на етапі дозрівання тіста застосовують двовуглекислий натрій в кількості 0,08-0,12 % до маси борошна.A method for the production of gluten-free steamed breads involves the preparation of raw materials, kneading and maturing of the dough, the formation, separation and heat treatment of dough preparations. As flour raw material is used rice flour, at the stage of kneading the dough make dry yeast in the amount of 1-1,2% by weight of flour, as the liquid phase - kefir in the amount providing dough 54-56% moisture, and melange in the amount of 6-8 % by weight of flour, and at the stage of ripening of the dough used sodium bicarbonate in the amount of 0.08-0.12% by weight of flour.

UAU201405096U 2014-05-14 2014-05-14 METHOD OF PRODUCTION OF STEAM UNGULLED BREAD UA97740U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201405096U UA97740U (en) 2014-05-14 2014-05-14 METHOD OF PRODUCTION OF STEAM UNGULLED BREAD

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201405096U UA97740U (en) 2014-05-14 2014-05-14 METHOD OF PRODUCTION OF STEAM UNGULLED BREAD

Publications (1)

Publication Number Publication Date
UA97740U true UA97740U (en) 2015-04-10

Family

ID=53501394

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201405096U UA97740U (en) 2014-05-14 2014-05-14 METHOD OF PRODUCTION OF STEAM UNGULLED BREAD

Country Status (1)

Country Link
UA (1) UA97740U (en)

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