Producing semi-finished product i.e. frozen croissant with a functional layer, by kneading dough containing premium wheat flour, dry milk, dry yeast, bread improver and granulated sugar, proofing, rolling out dough with currant powder, freezing and baking product
	ONIKIENKO A V; YANOVA M A; PRISUKHINA N V
	2023-08-14
专利权人	UNIV KRASY AGRARIAN (UYKY-Non-standard)
申请日期	2023-08-14
专利号	RU2023121305-A
成果简介	NOVELTY - Method for producing a semi-finished product i.e. a frozen croissant with a functional layer involves kneading dough, proofing, rolling out dough with currant powder with addition of a functional layer, forming dough pieces with subsequent freezing in a shock freezing chamber (-22° C for 2 hours), storing in a refrigeration chamber, defrosting and further baking until done. The dough with a moisture content of 34.5% is prepared by using 41.9 wt.% premium wheat flour, 2.2 wt.% dry milk, 0.9 wt.% dry yeast, 0.8 wt.% bread improver, 5.5 wt.% granulated sugar, 0.9 wt.% edible salt, 1.6 wt.% table margarine (for mixing), 23.2 wt.% cold water, 15.2 wt.% margarine for layering, 3.3 wt.% currant powder and 4.09 wt.% carrot puree. USE - The method is useful for producing semi-finished product i.e. frozen croissant with functional layer.
IPC 分类号	A21D-013/16 ; A21D-013/40 ; 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/20816
专题	中国科学院新疆生态与地理研究所
作者单位	UNIV KRASY AGRARIAN (UYKY-Non-standard)
推荐引用方式 GB/T 7714	ONIKIENKO A V,YANOVA M A,PRISUKHINA N V. Producing semi-finished product i.e. frozen croissant with a functional layer, by kneading dough containing premium wheat flour, dry milk, dry yeast, bread improver and granulated sugar, proofing, rolling out dough with currant powder, freezing and baking product. RU2023121305-A[P]. 2023.

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