ES2017138A6 - Procedimiento para la obtencion de harinas y semolas torrefactas alimentarias para consumo humano. - Google Patents

Procedimiento para la obtencion de harinas y semolas torrefactas alimentarias para consumo humano.

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Publication number
ES2017138A6
ES2017138A6 ES8902689A ES8902689A ES2017138A6 ES 2017138 A6 ES2017138 A6 ES 2017138A6 ES 8902689 A ES8902689 A ES 8902689A ES 8902689 A ES8902689 A ES 8902689A ES 2017138 A6 ES2017138 A6 ES 2017138A6
Authority
ES
Spain
Prior art keywords
semolinas
flours
wheat
toasted
grain
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
ES8902689A
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
RODRIGUEZ RAMOS MANUEL FRANCISC
Original Assignee
RODRIGUEZ RAMOS MANUEL FRANCISC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by RODRIGUEZ RAMOS MANUEL FRANCISC filed Critical RODRIGUEZ RAMOS MANUEL FRANCISC
Priority to ES8902689A priority Critical patent/ES2017138A6/es
Publication of ES2017138A6 publication Critical patent/ES2017138A6/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Noodles (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PROCEDIMIENTO PARA LA OBTENCION DE HARINAS Y SEMOLAS TORREFACTAS ALIMENTARIAS PARA CONSUMO HUMANO. EL PROCEDIMIENTO CONSISTE EN SOMETER, A UN DETERMINADO PORCENTAJE DEL GRANO DE TRIGO QUE HA DE PARTICIPAR EN LA MOLTURACION, A UNA FASE PREVIA DE TUESTE O TORREFACTADO, HASTA CONSEGUIR QUE DICHO GRANO SUFRA UNAS TRANSFORMACIONES, MEZCLANDOSE SEGUIDAMENTE CON TRIGO NORMAL PARA LLEVAR A CABO LA MOLIENDA CLASICA QUE VA A DAR LUGAR A LA HARINA O SEMOLA. DICHAS TRANSFORMACIONES SON PRINCIPALMENTE LAS SIGUIENTES: -EL COLOR NATURAL PASA A SER MAS OSCURO. -LA FORMA EXTERIOR DEL GRANO PASA DE SUS DIMENSIONES NORMALES A OTRA QUE LE DA UN ASPECTO HINCHADO. -LA HUMEDAD NATURAL DEL TRIGO SE PIERDE EN UN ALTISIMO PORCENTAJE. -SU SABOR Y OLOR NATURALES CAMBIAN TOTALMENTE PASANDO A SER DE UN SABOR Y OLOR MUY PECULIAR, VARIANDO EN FUNCION DEL TIPO DE TRIGO UTILIZADO Y AL SISTEMA DE TUESTE QUE SE HAYA DESARROLLADO. TAMBIEN PUEDEN MEZCLARSE LOS PRODUCTOS TERMINADOS, O SEA, HARINAS O SEMOLAS TORREFACTAS CON HARINAS O SEMOLAS SIN TORREFACTAR.
ES8902689A 1989-07-28 1989-07-28 Procedimiento para la obtencion de harinas y semolas torrefactas alimentarias para consumo humano. Expired - Lifetime ES2017138A6 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES8902689A ES2017138A6 (es) 1989-07-28 1989-07-28 Procedimiento para la obtencion de harinas y semolas torrefactas alimentarias para consumo humano.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES8902689A ES2017138A6 (es) 1989-07-28 1989-07-28 Procedimiento para la obtencion de harinas y semolas torrefactas alimentarias para consumo humano.

Publications (1)

Publication Number Publication Date
ES2017138A6 true ES2017138A6 (es) 1991-01-01

Family

ID=8263351

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8902689A Expired - Lifetime ES2017138A6 (es) 1989-07-28 1989-07-28 Procedimiento para la obtencion de harinas y semolas torrefactas alimentarias para consumo humano.

Country Status (1)

Country Link
ES (1) ES2017138A6 (es)

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