Producing specialized bread stick, by mixing water, yeast, black cumin oil, general-purpose wheat flour, corn flour and carrot powder, kneading dough, proofing dough, shaping bread sticks, baking products, cooling, packaging, and packing product
	KARPENKO R S; ABUSHAEVA A R; SADYGOVA M K; ANDREEVA L V; ERMOLAEVA T I; DYAGILEVA I A; MUSHTATENKO E V; DEREVYAGIN S S
	2023-05-03
专利权人	SUPERHARD & NEW CARBON MATERIALS INST (SUPE-Non-standard)
申请日期	2023-05-03
专利号	RU2023111744-A; RU2831809-C2
成果简介	NOVELTY - Method for producing specialized bread stick involves preparing raw materials by mixing water, yeast previously dissolved in water, sugar and salt solutions, and a fat component, adding dry components, kneading dough until a well-mixed homogeneous mass is obtained, proofing the dough at a temperature of 30-40° C and a relative humidity of 80-90%, shaping bread sticks by rolling out the dough to a layer thickness of 5-7 mm and cutting into strips, which are shaped in the form of a spiral, baking the products on sheets in ovens with preliminary scalding of the dough pieces for 2-3 minutes or without scalding, with a baking time of 9-13 minutes at a temperature of 200-240° C, cooling, packaging, and packing product. USE - The method is useful for producing specialized bread stick. DETAILED DESCRIPTION - Method for producing specialized bread stick involves preparing raw materials by mixing water, yeast previously dissolved in water, sugar and salt solutions, and a fat component, adding dry components, kneading dough until a well-mixed homogeneous mass is obtained, proofing the dough at a temperature of 30-40° C and a relative humidity of 80-90%, shaping bread sticks by rolling out the dough to a layer thickness of 5-7 mm and cutting into strips, which are shaped in the form of a spiral, baking the products on sheets in ovens with preliminary scalding of the dough pieces for 2-3 minutes or without scalding, with a baking time of 9-13 minutes at a temperature of 200-240° C, cooling, packaging, and packing product. The method involves performing first proofing of 60 minutes, kneading for 7-10 minutes, and performing second proofing for 30 minutes. The fat component contains 8.9 kg black cumin oil. The dry component (for production of first product) is a mixture being prepared by using 60 kg general-purpose wheat flour, 30 kg corn flour, 10 kg carrot powder, 8.9 kg turmeric, and 18.2 kg orange zest as a flavoring and flavor enhancer. The method involves using 10.9 kg yeast, 7.28 kg white sugar and 5.46 kg salt.
IPC 分类号	A21D-013/045 ; A21D-013/047 ; A21D-002/36
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/21928
专题	中国科学院新疆生态与地理研究所
作者单位	SUPERHARD & NEW CARBON MATERIALS INST (SUPE-Non-standard)
推荐引用方式 GB/T 7714	KARPENKO R S,ABUSHAEVA A R,SADYGOVA M K,et al. Producing specialized bread stick, by mixing water, yeast, black cumin oil, general-purpose wheat flour, corn flour and carrot powder, kneading dough, proofing dough, shaping bread sticks, baking products, cooling, packaging, and packing product. RU2023111744-A; RU2831809-C2[P]. 2023.

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。