Diversification of the basic assortment of bread, development of products formulas and technologies
1990
Baltas, L. | Homolya, J.
In the frame of the two-year development program of the Baking Industrial Enterprise, Budapest, new formulae, technologies and products were worked out. New products are bread seasoned with caraway seeds or leek, the Pannonia bread family, bread seasoned with sunflower seed or baked from the mixture of rye and wheat flour. The latter is made of 60 ok/o RL-125 rye and 40 o/o BL-112 wheat flour. This bread contains 2 o/o extruded soy, 2.7 o/o common salt, 3 o/o yeast, 1 o/o vegetable oil, and 1 o/o flour improving additive in relation to the flour. The material norm prescribes also 3 o/o vital gluten and in lack of this the wheat flour has to be increased 1.5-fold. The bread is made by one-step fermentation and the soy product is added during this phase. Processing may be carried out manually or on a bread-line consisting of dividing, rolling and longitudinal shaping machines. Fermentation is carried out in dough baskets, except for the rye bread which is fermented and baked in a baking tin. These new kinds of bread serve also the more up-to-date nutrition.
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