MD2207C2 - Composition and process for preparation of bread - Google Patents
Composition and process for preparation of bread Download PDFInfo
- Publication number
- MD2207C2 MD2207C2 MDA20010122A MD20010122A MD2207C2 MD 2207 C2 MD2207 C2 MD 2207C2 MD A20010122 A MDA20010122 A MD A20010122A MD 20010122 A MD20010122 A MD 20010122A MD 2207 C2 MD2207 C2 MD 2207C2
- Authority
- MD
- Moldova
- Prior art keywords
- bread
- composition
- preparation
- dough
- soy
- Prior art date
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention refers to the baking industry, in particular to a composition and a process for preparation of bread.The composition for preparation of bread, according to the invention, contains first-rate flour, yeast, salt, soy-bean oil, dry food soy-bean protein and water, having the following ingredient ratio, kg to 100 kg of flour:The process, according to the invention, includes mixing and kneading of the composition ingredients by a monophase or biphase method on the basis of dense leavened dough. The dry food soy-bean protein is mixed with water in the ratio of 1:(2,0…2,5) and matured within 15…45 min at the temperature of 30…40°C. Then the dough is subjected to fermentation, division into half-finished products, leavening and baking.The result of the invention consists in enhancing the biochemical processes, in decreasing the dough maturation, leavening duration and shrinkage thereof during baking, as well as in ameliorating the organoleptic indexes of the bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDA20010122A MD2207C2 (en) | 2001-05-03 | 2001-05-03 | Composition and process for preparation of bread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDA20010122A MD2207C2 (en) | 2001-05-03 | 2001-05-03 | Composition and process for preparation of bread |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| MD20010122A MD20010122A (en) | 2002-10-31 |
| MD2207B1 MD2207B1 (en) | 2003-07-31 |
| MD2207C2 true MD2207C2 (en) | 2004-01-31 |
Family
ID=19739824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDA20010122A MD2207C2 (en) | 2001-05-03 | 2001-05-03 | Composition and process for preparation of bread |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD2207C2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD1032Y (en) * | 2015-07-03 | 2016-05-31 | Ольга ГУТЮМ | Process for making chickpea-containing bread |
| MD1117Z (en) * | 2016-05-30 | 2017-09-30 | Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" | Process for producing functional bread enriched with dietary fibers |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU867352A1 (en) * | 1979-10-29 | 1981-09-30 | Всесоюзный научно-исследовательский институт хлебопекарной промышленности | Method of producing bread |
| MD1533G2 (en) * | 1998-12-16 | 2001-05-31 | Джорджета ПУРИЧЕ | Composition and process for production of some bread baking products |
-
2001
- 2001-05-03 MD MDA20010122A patent/MD2207C2/en not_active IP Right Cessation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU867352A1 (en) * | 1979-10-29 | 1981-09-30 | Всесоюзный научно-исследовательский институт хлебопекарной промышленности | Method of producing bread |
| MD1533G2 (en) * | 1998-12-16 | 2001-05-31 | Джорджета ПУРИЧЕ | Composition and process for production of some bread baking products |
Non-Patent Citations (12)
| Title |
|---|
| «Разработка и внедрение высокоэффектив. ресурсосберег. технол., оборуд. и нов. видов пищ. продуктов в пищ. и перераб. пром-сти. * |
| Karnanşenco L.U., Pşenişniuc G.F., Şevcenco R.I. Folosirea proteinelor din culturi de oleaginoase în industria panificaţiei. Morărit şi panificaţie, 1998, v. 9, nr. 3, p. 43-49 * |
| биологической ценностью в производстве хлеба и сахарного печенья. 2 Международная научно-техническая конференция. «Техника и * |
| Вербий В.П., Сумовский В.В., Вдовиченко А.С. Пищевой белковый концентрат как белково-минеральный рецептурный компонент * |
| Гапонова Л.В., Константинова О.В., Малиновская В.С. Применение соевой основы в производстве хлебных изделий. Масложир. * |
| Дремучева Г.Ф. и др. Применение соевых продуктов при интенсивной технологии пшеничного хлеба. Гос. НИИ хлебопекарной * |
| Мартанчикова М., Пивцаева М., и др. Влияние соевых гидролизатов на качество пшеничного хлеба. Тез. докл. Респ. науч.-техн. конф. * |
| промышленности, Хлебопечение России, 2000,№4, 23.25 * |
| технология пищевых производств».Могилев, 22-24 ноября, 2000:Тезисы докладов. Могилев: Изд. Могилев. технол. институт. 2000, с. * |
| хлеба. Пути сохранения качества и снижения потерь товаров в.торговле: Сб. научн.тр. . Киев, 1990. с. 128-131 * |
| Цыганова Т.Б., Конотоп Н.С. Использование соевого белково-липидного комплекса - пищевого продукта с повышенной * |
| Цыганова Т.Б., Конотоп Н.С. Новый вид сырья в техно-логии мучных продуктов лечебно-профилактического назначения. * |
Also Published As
| Publication number | Publication date |
|---|---|
| MD2207B1 (en) | 2003-07-31 |
| MD20010122A (en) | 2002-10-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| KA4A | Patent for invention lapsed due to non-payment of fees (with right of restoration) | ||
| MM4A | Patent for invention definitely lapsed due to non-payment of fees |