METHOD FOR PRODUCTION OF PUFF BAKERY PRODUCTS USING BARLEY FLOUR
	IVANOVA N G; VELINA D A; NIKITIN I A
	2024-04-09
专利权人	UNIV PLEKHANOV RUSSIAN ECONOMICS (UYPL-Non-standard)
申请日期	2024-04-09
专利号	RU2835094-C1
成果简介	NOVELTY - Invention relates to food industry, in particular, to bakery industry, and concerns a method for production of puff bakery products of increased nutritive value with application of barley flour. Method for the production of puff bakery products based on a mixture of prime grade wheat flour, barley flour and dry gluten involves kneading dough by mixing a mixture of flour and recipe components, which are represented by pressed bakery yeast, culinary food salt, sea-buckthorn syrup, margarine and drinking water. Then one performs dough fermentation, lamination, moulding, finishing, proofing, baking and cooling of products. Flour mixture contains high-grade bakery wheat flour in amount of 75.0-93.0 wt.%, barley flour in amount of 5.0-23.0 wt.%, dry gluten 2.0-8.0 wt.%. The recipe components are used at the following ratio, wt.% of the total amount of the mixture of high bakery wheat flour, barley flour and dry gluten: pressed bakery yeast – 3.0-5.0, culinary food salt – 1.0-2.0, sea-buckthorn syrup – 10.0-15.0, margarine in dough – 10.0-20.0, drinking water – as per calculation, margarine for lamination – 20.0-30.0. USE - Food industry. ADVANTAGE - Invention allows to produce puff bakery products with an original taste and high nutritive value, recommended for people adhering to a healthy way of life. 1 cl, 2 tbl, 3 ex
IPC 分类号	A21D-013/047 ; A21D-013/16 ; A21D-002/36 ; A21D-008/02
国家	俄罗斯
专业领域	化学化工
语种	英语
成果类型	专利
文献类型	科技成果
条目标识符	http://119.78.100.226:8889/handle/3KE4DYBR/17306
专题	中国科学院新疆生态与地理研究所
作者单位	UNIV PLEKHANOV RUSSIAN ECONOMICS (UYPL-Non-standard)
推荐引用方式 GB/T 7714	IVANOVA N G,VELINA D A,NIKITIN I A. METHOD FOR PRODUCTION OF PUFF BAKERY PRODUCTS USING BARLEY FLOUR. RU2835094-C1[P]. 2024.

条目包含的文件
条目无相关文件。

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。