Title:
PROCESS FOR PRODUCING CULINARY ARTICLES FROM FLOUR USING QUICK-FROZEN INTERMEDIATE PRODUCTS
Document Type and Number:
WIPO Patent Application WO/1996/033616
Kind Code:
A1
Abstract:
The proposed process for producing culinary articles from flour using frozen intermediate products involves kneading yeast dough with a fat content of at least 5 % and a sugar content of at least 8 % (percentages are relative to the weight of flour), allowing the kneaded dough to stand for fermentation for 40 - 70 minutes at a temperature of 35-45 �C, and subsequently shaping the intermediate products, freezing them and storing them at a temperature below minus 1 �C. Before the culinary articles are baked, the frozen intermediate products are defrosted until their core temperature is between 0 and -1 �C, and are then baked.
Inventors:
PIVOVAROV VLADIMIR IVANOVICH (RU)
KHARCHUK GALINA MIKHAILOVNA (RU)
RYBALOV EFIM GRIGORIEVICH (RU)
USOV VITALY VIKTOROVICH (RU)
KHARCHUK GALINA MIKHAILOVNA (RU)
RYBALOV EFIM GRIGORIEVICH (RU)
USOV VITALY VIKTOROVICH (RU)
Application Number:
PCT/RU1995/000096
Publication Date:
October 31, 1996
Filing Date:
May 17, 1995
Export Citation:
Assignee:
PIVOVAROV VLADIMIR IVANOVICH (RU)
KHARCHUK GALINA MIKHAILOVNA (RU)
RYBALOV EFIM GRIGORIEVICH (RU)
USOV VITALY VIKTOROVICH (RU)
KHARCHUK GALINA MIKHAILOVNA (RU)
RYBALOV EFIM GRIGORIEVICH (RU)
USOV VITALY VIKTOROVICH (RU)
International Classes:
A21D6/00; A21D8/02; A21D13/00; A21D13/08; (IPC1-7): A21D13/00; A21D13/08
Foreign References:
| FR2344229A1 | 1977-10-14 | |||
| US3544335A | 1970-12-01 | |||
| FR2433909A1 | 1980-03-21 |
Other References:
IZVESTIA VUZOV. PISHEVAYA TEKHNOLOGIA, No. 5, 1986, (Moscow), TESHITEL O.V., LEVITSKY A.P., "Vlyanie Zamorazhivaniya na Aktivnost Proteaz v Sdobnykh Izdeliyakh i Testovykh Polufabrikatakh", pages 55-57.
See also references of EP 0769246A4
See also references of EP 0769246A4
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