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MD911C2 - Process for bread production - Google Patents

Process for bread production Download PDF

Info

Publication number
MD911C2
MD911C2 MD97-0236A MD970236A MD911C2 MD 911 C2 MD911 C2 MD 911C2 MD 970236 A MD970236 A MD 970236A MD 911 C2 MD911 C2 MD 911C2
Authority
MD
Moldova
Prior art keywords
water
bread
spices
flour
dough
Prior art date
Application number
MD97-0236A
Other languages
Romanian (ro)
Russian (ru)
Other versions
MD911B1 (en
Inventor
Valeriu Sincariuc
Original Assignee
S.A. "Treidona"
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 by S.A. "Treidona" filed Critical S.A. "Treidona"
Priority to MD97-0236A priority Critical patent/MD911C2/en
Priority to EA199800697A priority patent/EA199800697A3/en
Publication of MD911B1 publication Critical patent/MD911B1/en
Publication of MD911C2 publication Critical patent/MD911C2/en

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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The summary of the invention consists in the fact that the bread composition contains flour, yeast, sugar, fermented malt, spices, kvass wort concentrate, salt and water.The process for bread production includes leaven preparation from flour, water and yeasts, its fermentation, dough kneeding with addition of the remaining amount of flour and water as well as fermented malt, kvass wart concentrate, sugar, salt, further dough fermentation, division thereof into semi-finished products, their rest and baking.The novelty of the invention consists in the fact that at the dough kneeding stage it is added spices, 20% of which in mixture with the malt are preliminarily comminuted, soaked in water at a temperature of 45...55°C during 45...50 min, and the remaining amount of spices is also soaked in water at a temperature of 90...95°C during 25...30 min. The dough fermentation lasts to an acidity of 9...11 degrees.The technical result consists in the bread enrichment with biologically active components allowing to increase the bread freshness term.
MD97-0236A 1997-08-15 1997-08-15 Process for bread production MD911C2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
MD97-0236A MD911C2 (en) 1997-08-15 1997-08-15 Process for bread production
EA199800697A EA199800697A3 (en) 1997-08-15 1998-07-17 COMPOSITION FOR PREPARATION OF BREAD AND METHOD OF MANUFACTURE OF BREAD

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MD97-0236A MD911C2 (en) 1997-08-15 1997-08-15 Process for bread production

Publications (2)

Publication Number Publication Date
MD911B1 MD911B1 (en) 2000-08-31
MD911C2 true MD911C2 (en) 2000-10-31

Family

ID=19739048

Family Applications (1)

Application Number Title Priority Date Filing Date
MD97-0236A MD911C2 (en) 1997-08-15 1997-08-15 Process for bread production

Country Status (2)

Country Link
EA (1) EA199800697A3 (en)
MD (1) MD911C2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD3551G2 (en) * 2007-08-15 2008-11-30 Институт Пишевых Технологий Process for producing wheat-rye bread

Families Citing this family (2)

* Cited by examiner, † Cited by third party
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 (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1454340A1 (en) * 1985-04-29 1989-01-30 Научно-производственное объединение по продуктам питания из картофеля Method of baking bread from rye or mixture of rye and wheat flour

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1454340A1 (en) * 1985-04-29 1989-01-30 Научно-производственное объединение по продуктам питания из картофеля Method of baking bread from rye or mixture of rye and wheat flour

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Сборник технологических инструкций для производства хлеба и хлебобулочных изделий, 1989 г. Прейскурантиздат, Москва, с. 133-135. *
Сборник технологических инструкций для производства хлеба и хлебобулочных изделий, 1989 г. Прейскурантиздат, Москва., с. 138-145. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MD3551G2 (en) * 2007-08-15 2008-11-30 Институт Пишевых Технологий Process for producing wheat-rye bread

Also Published As

Publication number Publication date
EA199800697A3 (en) 1999-12-29
EA199800697A2 (en) 1999-08-26
MD911B1 (en) 2000-08-31

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Date Code Title Description
IF99 Valid patent on 19990615

Free format text: EXPIRES: 20170815