首页>
外国专利>
DOUGH FOR RYE BREAD OF EXTENDED SHELF LIFE, METHOD OF MAKING RYE BREAD OF EXTENDED SHELF LIFE AND METHOD OF REFRESHING SUCH BREAD
DOUGH FOR RYE BREAD OF EXTENDED SHELF LIFE, METHOD OF MAKING RYE BREAD OF EXTENDED SHELF LIFE AND METHOD OF REFRESHING SUCH BREAD
展开▼
机译:延长货架期的黑麦面包的制作方法,延长货架期的黑麦面包的制作方法和刷新此类面包的方法
展开▼
页面导航
摘要
著录项
相似文献
摘要
Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 parts by weight, wheat flour of grade 750 in a quantity of 0.090-0.092 parts by weight, yeast in a quantity of 0.012-0.010 parts by weight, malt extract in a quantity of 0.022-0.027 parts by weight, potato flakes in a quantity of 0.015-0.018 parts by weight, fat in a quantity of 0.015-0.018 parts by weight, kitchen salt in a quantity of 0.012-0.010 parts by weight, improving agent in a quantity of 0.008-0.009 parts by weight and water in a quantity of 0.271-0.277 parts by weight.
展开▼