CH684516A5 - Procédé de préparation d'un pain de mais. - Google Patents
Procédé de préparation d'un pain de mais. Download PDFInfo
- Publication number
- CH684516A5 CH684516A5 CH2255/92A CH225592A CH684516A5 CH 684516 A5 CH684516 A5 CH 684516A5 CH 2255/92 A CH2255/92 A CH 2255/92A CH 225592 A CH225592 A CH 225592A CH 684516 A5 CH684516 A5 CH 684516A5
- Authority
- CH
- Switzerland
- Prior art keywords
- minutes
- preparing
- corn bread
- flour
- liter
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract 3
- 240000008042 Zea mays Species 0.000 title claims description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims description 5
- 235000005822 corn Nutrition 0.000 title claims description 5
- 235000008429 bread Nutrition 0.000 title description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 235000011845 white flour Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
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CH 684 516 A5
Description
Le pain de maïs a la composition suivante:
farine de blé mi-bianche ou blanche entre farine de maïs levure sel
500 g et 800 g 1000 g 20 g eau
1 litre
On le fabrique de la manière suivante:
Dans le pétrin, mélanger le Vz litre d'eau bouillante avec la farine de maïs, laisser reposer environ 10 minutes, ajouter la farine de blé, avec encore Vz litre d'eau simple, mélanger avec le sel et la levure environ 8 minutes. Laisse la pâte ainsi obtenue reposer encore environ 5 minutes.
Peser de manière à faire du pain de n'importe quel poids ou forme. Mettre sur les plaques à four. Enfourner directement au four à la température de 250° à 270°. Cuisson entre 25 et 30 minutes suivant la grandeur du pain.
Claims (1)
- RevendicationProcédé de préparation d'un pain de maïs caractérisé par les étapes suivantes:Dans le pétrin, mélanger Vz litre d'eau bouillante avec de la farine de maïs, laisser reposer environ 10 minutes, ajouter de la farine de blé, avec encore Vz litre d'eau, mélanger avec du sel et de la levure environ 8 minutes, laisser la pâte ainsi obtenue reposer encore 5 minutes, avant de procéder à la cuisson.2
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH2255/92A CH684516A5 (fr) | 1992-07-17 | 1992-07-17 | Procédé de préparation d'un pain de mais. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH2255/92A CH684516A5 (fr) | 1992-07-17 | 1992-07-17 | Procédé de préparation d'un pain de mais. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH684516A5 true CH684516A5 (fr) | 1994-10-14 |
Family
ID=4229501
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH2255/92A CH684516A5 (fr) | 1992-07-17 | 1992-07-17 | Procédé de préparation d'un pain de mais. |
Country Status (1)
| Country | Link |
|---|---|
| CH (1) | CH684516A5 (fr) |
-
1992
- 1992-07-17 CH CH2255/92A patent/CH684516A5/fr not_active IP Right Cessation
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased |