RU95111576A - Method for baking bread "firmenny"
- Google Patents
Method for baking bread "firmenny"
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Publication number
RU95111576A
RU95111576ARU95111576/13ARU95111576ARU95111576ARU 95111576 ARU95111576 ARU 95111576ARU 95111576/13 ARU95111576/13 ARU 95111576/13ARU 95111576 ARU95111576 ARU 95111576ARU 95111576 ARU95111576 ARU 95111576A
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Application filed by Акционерное общество "Красноярский хлеб"filedCriticalАкционерное общество "Красноярский хлеб"
Priority to RU95111576ApriorityCriticalpatent/RU2088092C1/en
Publication of RU95111576ApublicationCriticalpatent/RU95111576A/en
Application grantedgrantedCritical
Publication of RU2088092C1publicationCriticalpatent/RU2088092C1/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
FIELD: food industry; in particular, in baking industry. SUBSTANCE: method involves preparing dough from first-grade or high-grade wheat flour, water, salt and yeast; dough fermenting and its making up, proofing and baking. When dough is kneaded, higher quantity of water up to 65 l is used, and fermentation time increases up to 2 h. EFFECT: higher organoleptical properties.
Claims (1)
Изобретение относится к пищевой промышленности, а именно к хлебопекарной отрасли. Позволяет получить новый сорт хлеба, обладающий улучшенными органолептическими показателями за счет того, что способ включает приготовление теста из муки пшеничной 1-го или высшего сортов, воды, соли и дрожжей, брожение теста, его разделку, расстойку и выпечку, при этом при замесе теста используют повышенное количество воды до 65 л и продолжительность процесса брожения увеличивают до 2 часов.The invention relates to the food industry, namely to the baking industry. It allows you to get a new variety of bread with improved organoleptic characteristics due to the fact that the method includes the preparation of dough from wheat flour of the 1st or higher grades, water, salt and yeast, fermentation of the dough, cutting, proofing and baking, while kneading the dough use an increased amount of water to 65 l and the duration of the fermentation process is increased to 2 hours.
RU95111576A1995-07-051995-07-05Method for producing bread "firmenny"
RU2088092C1
(en)